Step 1

In a saucepan over medium heat combine the vinegar, water, salt and sugar.

Step 2

Stir until the sugar and salt are completely dissolved.

Step 3

Remove from heat and stir in the celery salt (if using), set aside.

Step 4

Slice the cucumbers in 1/4 inch slices

Step 5

Pack the sliced cucumbers into canning jars.

Step 6

Pour the brine into the mason jars and cover tightly.

Step 7

Allow the vinegar solution and pickles to cool to room temperature.

Step 8

Place the jars of pickles in the refrigerator and allow them to marinade them for three to four days before using. (It's hard.... I know! :) )