Soak cucumbers in clear cold water overnight. In the morning lay on towel to dry. Then, pack into glass jars with dill. Place a grape leaf on top if you'd like.
Make a brine of 3 quarts of water and 1 cup salt. Boil
Add 1 pint of vinegar and 1/2 tsp powdered alum. Pour hot brine over pickles and seal.
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