Make Dill Pickles

Yield: 4 quarts

20 to 25 cucumbers, about 4 inches long
½ teaspoon powdered alum
4 garlic cloves
8 heads dill
4 small, hot red peppers
4 cups vinegar
1 cup pickling salt
3 quarts water

Wash fresh cucumbers thoroughly; drop into cold water and soak for 1 hour. Remove from water; wipe dry and pack into 4 sterilized jars. To each quart jar, add ½ teaspoon alum, 1 clove garlic, 2 heads dill, and 1 red pepper. Boil together vinegar, pickling salt, and water. Pour over cucumbers while hot.

**Out of a cook book, The Legendary Illinois Cookbook

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