| | Directions |
- Wash and cover cucumbers with cold water and let set overnight.
- Pack cucumbers in quart jars. Add 2 heads dill, one clove garlic, 2 hot peppers and 1/8 teaspoon alum to each jar.
- Combine vinegar, salt and water and bring to a boil. Pour hot solution over cucumbers and seal jars immediately.
- Turn jars upside down to seal or put in hot water bath for 5 minutes.
- Best to wash lids and keep in hot water before putting on jars. This softens the rubber rings and seals better.
- Store for 6 weeks before using.
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| Ingredients | | - |  | Ccucumbers |
| - | | Fresh dill |
| - | | Garlic cloves |
| - | | Hot chili peppers |
| - | | Alum |
| - | | 2 cups cider vinegar |
| - | | 1/2 cup canning salt |
| - | | 6 cups water |
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