In a saucepan, bring the water and salt to just under a boil. The salt should be dissolved.
While you're waiting for the brine to heat up, Layer the cucumber, garlic, dill, chilli and pickling spice in a 500ml jar. If you are using tea leaves, scoop them into the bottom first, otherwise tuck the bay leaves around the sides.
Pour over the warm water, leaving a good inch or so from the top to allow the gases to expand. Leave in a warm place to start fermenting. It will take about three days (five or up to 7 if the weather is cold or you want more of a pickled flavour). Open the jar at least once a day to "burp" the pickles and allow any extra gases to escape - otherwise they'll spill your contents onto your bench!