Scrub small, perferable uniform size cucumbers.  Scald qt. jars & add: 1 clove jar, 1 red pepper, pinch of alum, 1 sprig of dill. 

Make the following brine to pour over pickles: 13 c water, 1 1/2 c vinegar, 1 c pickling salt.  Bring water, vinegar, and salt to a full rolling boil.  Pour brine over pickles (about 1/2 in. from top of jar) and seal with lids and rings that have been heated.  Cool – lid should pull down when pickles cool.  This indicates they are sealed.