Sterilize 8 pint jars, with appropriate rings and unused lids.

Trim ends and peel cucumber, quartering into spears lengthwise. Use knife blade at an angle to cut out seeds.

Trim spears to fit jar size if needed, leaving 3/4-inch head space.

Divide peppers, mustard seed, bay leaves, dill seed and peppercorns among canning jars.

Pack cucumbers tightly into the jars.

Heat the sugar with the water and vinegar to a full boil, stirring to completely dissolve sugar.

Pour syrup into jars and wipe down rims.

Add sterile lids and rings.

Process in a water bath canner for 15 minutes.

Allow ars to cool at room temperature and refrigerate any jars that did not pressurize and seal.

Alternatively you can just refrigerate the pickles without doing a water bath if you prefer.

Age pickles for two weeks for best flavor.