Take your jar and put your dill and red pepper in it can be one whole red pepper or some crushed and piece of dill. Then in a pan add 2 quarts water, 1 quart vinegar, 1 cup salt, piece of garlic. Make sure on your garlic you have 1 piece in each jar or you can crush your garlic in little pieces. Heat mixture until boiling. Pour over pickle in jars and seal. You may eat Kosher in about 30 days.