I used a medium size 2 quart glass jar and reduced the ingredients as follows: 3/4 cup vinegar, 1/4 cup salt, just a pinch of sugar (I don't care for sweet pickles), 2 tablespoons dry mustard, 2 garlic cloves, 1/4 teaspoon pepper flakes, several grape leaves (from a jar), 1 teaspoon dry Dill SEEDS, a pinch of alum... and most importantly about 7 or more medium size Kirby non waxed cucumbers. It is cool in my kitchen so kept the jar on the counter for about 7 or more days, then into the refrigerator. These pickles were very good, for not full sour ones. I also plan on adding more Kirby cucumbers to replenish the eaten ones. A very good recipe.