Clean and Sterilize Your Jars: Start by cleaning and sterilizing your jars. You can do this by washing the jars and lids in hot soapy water, rinsing well, and then placing them in a 200°F oven for 10 minutes.

Prepare the Brine: In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, coriander seeds, red pepper flakes, and garlic. Bring the mixture to a boil, stirring occasionally, until the sugar and salt have dissolved.

Pack the Jars: Slice the cucumbers into 1/4 inch rounds and divide them between the jars. Add a sprig of dill and a bay leaf to each jar.

Fill the Jars with the Brine: Pour the hot brine over the cucumbers, making sure to leave about 1/2 inch headspace at the top of each jar.

Seal the Jars: Wipe the rims of the jars with a clean, damp cloth and secure the lids.

Process the Jars: Place the jars in a large pot of boiling water and make sure they are fully submerged. Boil the jars for 10 minutes. Then, using canning tongs, carefully remove the jars from the pot and place them on a clean towel to cool.