Soak cucumbers overnight in cold water. Drain and place into quart-sized sterilized Mason jars so that they are firmly packed but not smashed (Recipe estimate is for 6 cucumbers per jar, but naturally this will vary depending on the size of your cucumbers).
In large pan, boil vinegar, water and pickling salt.
Pour over cucumbers in the jars.
Per jar add 2 or 3 cloves garlic, dill, 1/8 teaspoon alum, and 2 peppers.
Store in a cool dark place (I use my pantry). Ready in about 30 days.