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Thoroughly wash and dry your cucumbers. Pick through for any ones going soft, and discard.
Thoroughly clean and sterilize a 1-litre jar with a two-piece lid. If canning pickles in a traditional hot-water-bath method, prepare all of your tools.
Line sterilized jars with dill, garlic, bay leaf, chilli, and horseradish. Pack with scrubbed cucumbers, leaving one inch of room between the top of the jar and the lid.
Bring water, vinegar, sugar and salt to a boil in a large pot. Pour hot brine over the cucumbers, ensuring the one inch of room at the top remains (but no more!). Seal jars.
If following hot-water-bath canning procedures, boil jars long enough for the cucumbers to discolour, 10-12 minutes. Otherwise, place jar in fridge.
Wait 2-3 weeks to taste. When ready, serve pickles with vodka, hummus, or whatever floats your boat.