In each quart jar add two or three small cloves garlic, one tablespoon salt and
a twig of dill with a pinch of alum. Fill with washed and tipped cucumbers. Pour
a mixture of one quart vinegar and three quarts of water over them. Place jars
in a cold water bath. Heat to boiling and remove from beat or turn off flame.
Let stand ten minutes in hot bath. Remove from hot water. Let cure a couple of
weeks before eating.