Spread the cucumbers, bay leaves, garlic, Old Bay, crushed red pepper, and dill seed evenly across four pint-sized canning jars.
In a saucepan over high heat, combine the vinegar, water, and salt and bring to a quick boil.
Remove the vinegar mix from the heat and pour it into the canning jars, atop the cucumbers and seasonings. Leave 1/2 an inch space at the top of each jar. Seal the jars airtight with their lids.
Place jars in a large pot and fill the pot with hot water, covering the pint jars by two inches. Bring the hot water to a boil and let the cans sit in the hot water bath for 10 minutes.
Remove the jars and allow them to cool until they reach room temperature. Check the lid seals for any leaks, then refrigerate.
For best flavor, allow the pickles to refrigerate for at least a week before eating.