You have to keep them cold.
(MUST REFRIGERATE)
Scald jars
Boil:
6 cups water
3/4 cup vinegar
1/2 cup salt
In clean jars Put:
As many cucumbers as will fit ( loosely)
Sprig of dill weed
A pea size lump of alum (for crispness!)
One clove (or more) GARLIC
A hot pepper if you like them hot.
Pour hot liquid over cucumbers and put lids on top.
Let cool, then place in refrigerator and TRY to wait at least a week before you eat them.
We usually make it about four days!!