Wash the cucumbers thoroughly and cut off the ends. You can leave them whole or cut them into spears or slices.

In a mixing bowl, combine the water, sea salt, and sugar. Stir until the salt and sugar are fully dissolved.

Place the cucumbers in a clean Mason jar. Add the dill seeds, mustard seeds, garlic, black peppercorns, and bay leaf on top of the cucumbers.

Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about an inch of headspace at the top of the jar.

Seal the jar loosely with a lid or cover it with a cloth to allow gases to escape. Let it sit at room temperature for 5-7 days, checking daily for bubbles and taste.

Once fermented to your liking, tighten the lid and store the pickles in the refrigerator. They will continue to develop flavor over time.