Wash & cut off flower ends of 24 (3-4 inch) cucumbers
Cover with ice water & let stand for 2 hours.
To each hot sterilized quart sealer add:
head of dill
cloves of garlic
tsp pickling spice
pinch of alum
Bring to a boil:
cup white vinegar
¼ cup coarse salt
Pack cucumbers into prepared jars. Fill jars with hot vinegar mixture. Seal. Makes 2 quarts.