Kosher Dill Pickles
20-25 (4 inch) cucumbers
1 qt. white vinegar
1 c. salt (pickling salt, not iodized)
1 qt. water

To each quart jar you will add:
1/8 tsp. powdered alum
1 clove garlic
2 heads dill weed
1 hot red pepper

Wash cucumbers, let stand in cold water overnight. Pack into hot, sterilized jars. To each quart add the above amount of alum, garlic, dill and red pepper. Combine vinegar, salt and water. Heat to boiling: fill jars. Seal. Makes 6-8 quarts, depending on size of cucumbers.

Dill Pickles
Boil in enamel pan:
1 qt. white vinegar
2 qt. water
3/4 c. pickling salt
(enough to make 6-7 quarts)

Pour the boiling vinegar solution over:
Jar filled with fresh pickling liquid and towel-dried cucumbers.
1-2 cloves garlic (if large, use 1)
1 red pepper
1 dill weed head in each jar
1/8 tsp. alum (powdered)