Gather the ingredients.
In a large bowl, toss the cucumbers in 1/4 cup plus 2 tablespoons of salt.
Arrange the cucumbers in a single layer on paper towels or clean kitchen towels to allow the salt to draw the moisture out of the cucumbers. Let sit for 90 minutes, then rinse the cucumbers thoroughly.
Sterilize two 1-pint jars, along with their lids and rings, and keep them hot until ready to fill with the pickling mixture.
In a medium, non-reactive saucepan over medium-high heat, bring the vinegar, water, and remaining 2 tablespoons of salt to a boil.
Divide the onion, garlic, dill, peppercorns, cloves, and bay leaves between the two sterilized jars.
Pack the cucumbers into the jars, leaving 1/2-inch of headspace.
Fill the jars with the hot vinegar mixture, leaving 1/4-inch headspace from the top of the jars.
Tap the jars to remove any air bubbles, cap the jars, and process them for 10 minutes in a boiling-water canner.
Cool the jars and store them in a cool, dark place for at least 3 to 4 weeks before opening.