In a small saucepan, combine ½ cup of the water and the salt and sugar .

Cook over medium heat until the salt and sugar are fully dissolved.

Pour the warm salt water into a pitcher and add the remaining cold water; stir to combine.

Place the garlic, dill, spices and bay leaf in a sanitized quart-sized mason jar.

Add the cucumber spears; jamming them in as necessary.

Pour the brine into the mason jar, filling almost to the top, being sure to cover the cucumbers completely; there may be some leftover brine.

Secure the lid onto the mason jar and refrigerate.

The pickles will be ready to eat in as soon as 5 days. They should be consumed within 2 weeks afterwards. (The longer they stay in the brine, the more their flavor will intensify.)