3 quarts white vinegar
1 quart water
1/2 cup sugar
1/2 cup canning salt
4 tablespoons prepared mustard
2 to 3 tablespoons dill weed
1 tablespoon black pepper
2 cloves garlic
1/4 teaspoon alum

Slice peppers & cucumbers vertically, remove seeds. Add all ingredients, do not heat.  Pack peppers in jar, add 2 cloves garlic to each jar. Cover with liquid. Seal jars. Put in refrigerator and wait 5 days.