Step 1

Slice cucumbers into slices about 1/4" thick, or into spears. Gather glass jars and lids. Set aside.

Step 2

In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved. Set aside to cool to room temperature.

Step 3

While brine is cooling, add cucumbers to jars. Make sure to leave enough room for the brine and other ingredients.

Step 4

Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.

Step 5

Pour in enough brine to cover the cucumbers, making sure to leave a 1/2" or so at the top. Seal jars to be airtight.

Step 6

Refrigerate for at least 5 days. Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their "shelf" life.