Grape Leaf Dill Pickles

Wash cucumbers and let stand in ice cold water overnight. Pack in hot sterilized jars. In each jar before packing pickles put: 1/8 tsp powdered alum 1 clove garlic 2 heads fresh dill 1 jalapeno pepper 1 large wild grape leaf Mix together: 1 cup plain salt (canning salt) 3 quarts water 1 quart white vinegar Bring to full rolling boil. Pour over packed cucumbers and close. Turn upside down on flat surface covered with double layer terry towel, let set for 5 minutes. Check that all are sealed before storing. Age for about 6 weeks.