Let the pickling cucumbers sit in an ice cold water bath for 10-15 minutes to firm up.
In the large glass jars, add 1-2 bay leaves, a small handful of fresh dill, red pepper flakes, salt, black peppercorns, whole cloves, and sugar. I use about 1 tablespoon sugar and salt per 48 oz container.
Fit with as many pickling cucumbers as possible, leaving 1" space at the top.
Fill with half vinegar and half COLD water. Seal with the jar lid.
Let pickle in the fridge for 1-2 weeks, depending on the size of the cucumbers used.
