1. 1. Wash the cucumbers well. Cut off the ends. Then slice into thin rounds or sticks. I prefer rounds. Place the cucumbers in a bowl. Sprinkle with salt and mix. Let rest for 30 minutes. This will make the cucumbers release water. Then drain well. If desired, rinse quickly to remove excess salt. Set aside.

2. 2. In a saucepan, combine vinegar, water, sugar, mustard seeds, dill, garlic, and bay leaf. Heat over medium heat. Stir until sugar dissolves. No need to boil. When it starts to steam, turn off. Let cool slightly.

3. 3. Place the cucumbers in a clean, sterilized glass jar. If desired, add crushed red pepper. Pour the warm brine over the cucumbers. Make sure the cucumbers are covered. Close the jar. Let cool to room temperature. Then refrigerate. The pickled cucumbers will be ready in 24 hours. But the longer, the more flavorful. I like to wait 48 hours. That way, the pickled cucumbers are perfect.