garlicoptional; I didn't use as my daughter doesn't like it
6large dry bay leavesor 9 small
Wash the cucumbers very well and keep only the healthy ones. Sterilize jars well
Place into jars (don't overcrowd them).
Add vinegar to the bottom of the jar (about 2 fingers).
Put one teaspoon of sugar and one of salt in each jar. Add 2 large bay leaves (or 3 small), about 30 peppercorns and 1 teaspoon mustard seeds, per jar (if you chose to use garlic, put 2-3 cloves per jar at this stage).
Fill with water almost up to the rim.
Tightly screw the lid on. Place jars in a large pot and cover with water up to the lid.
Bring to boil and continue boiling for 5 minutes. They'll start changing color.
Leave to cool for 1 hour, without removing from the pot. Transfer to a baking sheet, bottoms up, and place in a pre heated oven on low, for 15 minutes. Good to serve after about 1 month.