Divide red pepper, dill, garlic, pickling spices and alum between 2 (1 quart) jars. Pack cucumbers into jars.

Combine brine ingredients in 4 cup glass measure.

Microwave 10 to 15 minutes on high, or until boiling (about 200 degrees). Fill jars with hot brine mixture. Cool; cover and refrigerate for at least 24 hours before serving. Pickles will keep up to 3 months in refrigerator.

2 quarts pickles.