In a medium saucepan, combine water, white vinegar, and pickling salt. Place over medium heat and bring to a gentle boil, stirring until the salt dissolves. Remove from heat and let cool for 8-10 minutes.

While the brine cools, place 2 teaspoons of pickling spice in each wide-mouth pint jar. Add 3 garlic cloves to each jar, followed by the pickling cucumbers. Pack tightly but gently.

Insert 2-3 sprigs of fresh dill and 1 bay leaf into each jar to infuse flavor.

Pour the cooled brine over the packed cucumbers in each jar, leaving ¼ inch of headspace.

Seal each jar and refrigerate immediately. Let sit for at least 2-3 days for the best flavor.