Wash cucumbers and jalapeño peppers; slice into 1/4 inch rounds. Finely slice the sweet onion. Fill a clean mason jar with the sliced cucumbers, jalapeño, onion, garlic cloves, bay leaves, fresh dill, peppercorns, and mustard seeds. In a medium saucepan, add water, vinegar, salt, and sugar. Heat the mixture until the salt and sugar are completely dissolved. Pour the warm liquid over the contents in the mason jar, ensuring the pickles are completely covered. Seal the jar and set it in the fridge for at least 24 hours. After refrigeration, the pickles are ready to eat. Enjoy!
