Dill Pickles

6 qts. firm, small pickling cucumbers (about 30)
ice water
12 cloves garlic, peeled and chopped
12 stalks dill with blossom
7 cups water
5 cups cider vinegar
1 cup salt
1/4 tsp. powdered alum

Soak cucumbers in ice water overnight. Drain cucumbers; pack in 6 sterilized jars. In each jar place 2 cloves garlic and 2 stalks dill with blossom. In large kettle combine water, vinegar, salt and alum; bring to boil. Fill jars to top with boiling liquid; seal, leaving 1/2 inch head space. Adjust lids. Process in boiling water bath for 20 minutes.