Step 1: Prepare the Cucumbers

• Wash the cucumbers thoroughly under cold water to remove any dirt.
• Trim off the ends of the cucumbers, as the enzymes in the blossom end can cause softening.
• Slice the cucumbers into spears, rounds, or leave them whole depending on your preference.

Step 2: Sterilize the Jars

• Boil the canning jars and lids in a large pot of water for 10 minutes to sterilize them.
• Remove jars with tongs and place them on a clean towel to dry.

Step 3: Pack the Jars

• Divide the garlic cloves, mustard seeds, black peppercorns, red pepper flakes, dill sprigs, and bay leaves (if using) evenly among the jars.
• Pack the cucumbers tightly into the jars, leaving about 1/2 inch of space at the top.

Step 4: Make the Brine

• In a small saucepan, combine water, vinegar, pickling salt, and sugar.
• Bring to a boil, stirring until the salt and sugar dissolve completely.

Step 5: Pour the Brine

• Carefully ladle the hot brine into each jar, ensuring the cucumbers are fully submerged.
• Leave about 1/2 inch of headspace at the top of each jar.

Step 6: Seal the Jars

• Wipe the rims of the jars with a clean cloth.
• Place the lids on the jars and screw on the bands until just fingertip tight.

Step 7: Process (Optional for Long-Term Storage)

• If you want to store the pickles for months, process the jars in a boiling water bath for 10 minutes.
• Remove jars and let them cool completely before storing.