Wash cucumbers; drain. Cut cucumbers as desired (halve, length wise, slices, or leave small ones whole).

Combine sugar, salt, vinegar and water in a large saucepan. Tie spices in a spice bag or cheesecloth; add spice bag to vinegar mixture; simmer 15 minutes.

Pack cucumbers into hot jars, leaving 1/4-inch headspace; put one head of dill (or dill seed) into each jar. Add 1 bay leaf, 1 clove of garlic, 1 piece of hot red pepper, and 1/2 tsp mustard seed to each jar.

Ladle hot liquid over cucumbers, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps.

Process pints and quarts 15 minutes in boiling water canner.