Wash the cucumbers thoroughly under cold water to remove any dirt or pesticides. Trim off the ends of each cucumber, as this can help prevent them from becoming soft during the pickling process.

Slice the cucumbers into your desired shape: spears, slices, or leave them whole if they are small enough to fit in the jar.

In a saucepan, combine the water, white vinegar, kosher salt, and sugar (if using). Stir the mixture over medium heat until the salt and sugar are completely dissolved. This step is crucial as it ensures that the pickling solution is well-balanced and flavors the cucumbers evenly.

Once dissolved, remove the brine from heat and let it cool slightly. This prevents cooking the cucumbers when you pour the brine over them.

In clean quart-sized mason jars, add the smashed garlic, black peppercorns, mustard seeds, dill seeds, and bay leaf. This layering of spices will infuse the pickles with flavor.

Pack the cucumber slices tightly into the jars, leaving about ½ inch of headspace at the top. This helps with the brining process and prevents overflow.

Using a funnel, carefully pour the warm brine over the cucumbers in each jar, ensuring that the cucumbers are fully submerged. If necessary, use a clean utensil to push down any floating cucumbers.

Seal the jars tightly with lids, but do not over-tighten as the pickles will need to release gases during fermentation.

Place the jars in the refrigerator. Allow the pickles to sit for at least 24 hours for the flavors to develop. For best results, wait 1-2 weeks before consuming, as this allows for a more intense flavor.

Enjoy your homemade pickles as a snack, on sandwiches, or as a side dish!