answer:Sterilize your jars & lids. Meanwhile, bring to boil a big pot of water and white vinegar (I think it’s a one-to-one ratio, but if someone else knows the answer please share). When the brine is getting hot, stuff your jars with cucumbers. It’s important to get them in as tightly as possible, while still leaving some room for brine. Add 2–3 peeled cloves of garlic, a fresh grape leaf, a handful of fresh dill, and a scoop of alum to each jar. Fill the jars with hot (it should be boiling, really) brine to within a 1/2 inch from the top of the jar. Quickly put the lid on and screw it tight. The jars should seal as they cool. In an hour, check to see that all the jars “popped.” Unstuff and re-do any that haven’t. We also add hot chile sauce to our pickles, but you may want to leave that out.