Combine water, vinegar, and sugar in a pot.

Add salt, dill, peppercorns, and bay leaf.

Simmer the brine for 10-20 minutes.

Slice Kirby cucumbers into ¼ inch thick pieces or cut gherkins in half, length-wise.

Fill the mason jars with cucumbers.

Make slices part way through the garlic every ⅛" to expose more of the garlic's surface. Or, just cut the garlic up and throw the pieces in the jar, but it looks nicer having a whole clove in the jar.

Add the sliced garlic clove and a sprig of dill to each jar.

Strain the brine and fill each jar, covering the cucumbers.

Tightly add a lid to each jar and place the jars upside down on a towel. As the jars cool, the lids should pull in and show a good seal.

Once the seals have popped, store the jars in the refrigerator.

Wait for 2 to 3 days before eating. Pickles should be good for about 6 weeks.