Make homemade pickles by quartering 2 pounds of kirby cucumbers and placing them in two 1-quart canning jars. To make the brine solution, combine 2 cups of water with 1 cup of white distilled vinegar, 2 tablespoons of kosher salt, 2 teaspoons of sugar and 2 teaspoons each of black peppercorns and caraway seeds. Bring the mixture to a boil until the salt dissolves. Add the brine to the jars, and allow it to cool completely before storing.
To make garlic dill pickles, bring 2 cups of water, 2 cups of white vinegar and 2 tablespoons of pickling salt to a boil. Divide 8 to 10 small pickling cucumbers, 4 heads of fresh dill and 4 small garlic cloves between four pint jars, and add the brine. Process the jars in a canner for 10 to 15 minutes.
Make homemade refrigerator pickles, by bringing 1 cup of distilled white vinegar, 1 tablespoon of salt and 2 cups of white sugar to a boil in a saucepan for 10 minutes. Remove the pan from the heat, and mix in 6 cups of sliced cucumbers, 1 cup of sliced onions and 1 cup of sliced green bell peppers. Pour the mixture into sterile jars, and store them in the refrigerator.