Wash all jars and lids with warm soapy water. Sterilize the lids fully submerged in water for 4-5 minutes after the water starts boiling; carefully paper towel pat dry lids. Preheat the oven to a 215°F and place jars upside down onto oven racks. Dry jars for 20 minutes or until completely dry.

In a large pot, combine and stir: 12 cups water, 2 cups vinegar, 1/2 cup sugar, 2/3 cup salt and toss in 5 bay leaves. Bring to a boil, reduce heat to low and boil for 5 minutes. Remove from heat making sure salt and sugar are dissolved and let it rest 10 minutes, then discard the bay leaves.

Wash and cut off both ends of the cucumbers. Fill the bottom of each jar with couple twigs of fresh dill, garlic cloves and black peppercorns. Tightly pack jars with cucumbers. Slowly pour the pickling brine into jars over cucumbers, up to the rim (leaving 1/2-inch of space at the top), and cover with lids, but do not close.

Line a kitchen towel at the bottom of the pot if not using rack. Place packed jars into the canning pot and fill with warm water, about 2 inches below the top of the jars. Cover with lid, bring to a boil over medium-high heat, then reduce heat to low and process/boil jars for about 15 minutes or as soon as cucumbers turn light green.

Carefully remove jars one by one from the water using jar lifter and tightly close lids. Flip the jars upside down and cover them with bath towels or blankets as soon as you flip them over. Allow them to sit at room temperature undisturbed for 12 to 24 hours. You may hear a pop when the jars fully seal. Store pickles in a cool place.