Wash cucumbers and remove stems. Fill jar with cucumbers. Add 2 sprigs of dill weed and 2 tablespoons black peppercorns. Add a sprinkle of alum. Add chopped garlic. Add 1/4 cup vinegar. Mix 1 1/2 teaspoons salt to 1 cup water and fill jar to 1/2 inch from the top. Seal and place jar in a dark place for 2-3 weeks or more. Note: Revised canning methods call for processing pint jars 10 minutes in a boiling water bath before storage.