Choose crisp, freshly picked cucumbers with short stem left on and wash gently in cold water. Put vinegar salt and water into a large pot for heating. Have 10 or 11 quart jars ready to fill. Place a stalk of dill in each jar and start packing your cucumbers into each jar. Put 1/8 of piece of clove garlic, 1/2 piece of clove and 2 slices of red pepper and 1/8 of the alum. Heat the vinegar and salt solutions until boiling pour over the pickles in each jar. Seal immediately and store in a cool dark place will be ready to eat in 3 or 4 weeks, the longer the better.