Soak medium cucumbers overnight in brine made of 1 1/2 cups of salt to 4 quarts of water. Make canning brine of 10 quarts of water, 1 quart of vinegar and 2 cups of salt and boil 10 minutes. Let this stand overnight. In morning drain cucumbers and place in jars with small bunches of dill. Pack cucumbers tight. Add small red pepper to each jar if desired. Cover cucumbers with cold canning brine. Put on cap, screwing band tight. These will ferment for 3 or 4 days. When bubbling stops, screw bands tight. Process in boiling water bath 15 minutes.