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1 stalk dill	1 red pepper
3 black peppers	2 chunks horseradish
2 bay leaves
Pickling syrup:
2 quarts vinegar
5 quarts water
1 cup coarse salt

Put dill and spices in each jar; fill with cucumbers. Bring pickling syrup to a boil. Add 1 tsp alum. Pour over cucumbers. Seal with hot lids.