Rinse cucumbers and place in an ice bath for 2-6 hours. This step is important; it ensures crispy pickles.

Place six cups of water, vinegar and salt in a pan. Bring to a boil. While water is heating, slice cucumbers. Divide cucumber slices between two jars. Add to each jar an even half of each of the spices: dill, garlic, mustard seed, peppercorns and bay leaves.

Pour the boiling salt and vinegar water over cucumber slices in jars. Secure a lid on each jar. Keep in refrigerator for at least two days before enjoying.