Pack each hot sterilized quart canning jar with cucumbers. Add 2 dill heads, 1 hot pepper (optional), 1 garlic clove, 1 bay leaf, and 2 teaspoons pickling salt to each jar. Pour 1 cup vinegar into each jar. Fill each jar to 1/2-inch of the top with boiling water. Seal. Process for 5 minutes in boiling water bath or steam canner. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.