Place cucumbers in large pot of ice cold water for 1 hour. Drain. Also, at this time make, sure all jars are sterilized. Running through a dishwasher cycle will do this easily.
Slice blossom end off of each pickle (1/16 or an inch).
Divide seasonings, bay leaves, peppercorns, mustard seeds, celery seeds, garlic, chili, and a few sprigs of dill into each jar.
If using cucumbers whole, pack into jars. If using sliced halves or quarters, pack into jars. You can layer the radishes, sliced onions and more dill into jars while doing this as well. Try not to bruise or smash cucumbers.
Bring water, vinegar and salt to a boil until all salt has dissolved. Pour hot brine into jars over cucumbers. Seal well and let cool. Transfer to fridge for 4 -7 days to pickle.
Label and date, lasts up to 3 months in fridge.