Slice cucumbers lengthwise.
In a mason jar, layer some dill, 2 garlic cloves, 1 Bay leaf and sliced cucumbers.
In a separate pitcher, stir together the remaining ingredients until the salt is dissolved.
Pour the brine over the cucumbers, making sure all of them are fully submerged.
Cover the jars lightly with lid. Leave out of the direct sunlight on the Countersun for two days until the cucumbers taste like pickles throughout.
Secure the kids tightly on the jars and place them in the fridge to chill.