Kosher Dill Pickles

4 quarts water 2 quarts 5% white vinegar 2 cups salt Mix together and bring to a boil Onion Bell pepper Fresh Dill weed or dried dill seed or both Garlic I slice them but can be left whole Hot peppers or red pepper flakes. Optional Cucumbers Sterilized jars and lids in hot water Water bath canner or steam canner 1/2 of the brine recipe will make about 10 pint jars For pints add a slice of onion, a slice or two of bell pepper, fresh dill weed, 1/2 tsp dried dill seed, garlic to your liking Slice cucumbers into spears and pack tightly into jars. For whole pickles I pick them small and use quart jars, doubling the amount of onion, bell pepper, and the rest of the ingredients. Leave a 1/2 inch headspace when packing cucumbers. Pour boiling brine over the cucumbers in the jars to a 1/4 inch headspace, de-bubble, wipe the rims, put on the lids and screw on the band finger tight. Process in the canner for 10 minutes, turn off heat and let sit 5 minutes in the canner, then remove and let cool. Test for seals after cooled. Let the pickles set for at least 6 weeks to let the flavors permeate the pickles, the longer the better.