Combine vinegar, 1/2 cup water, sugar and salt in a small saucepan.
Bring to a simmer over medium high heat, stirring to disolve the salt and sugar.
Place remaining ingredients in a large heatproof bowl.
Pour vinegar mixture over.
Add water to completely cover cucumbers.
Cover and refrigerate for at least 2 hours.
Pickles will keep for up to 1 week in the refrigerator.
* This recipe courtesy of All You magazine. ®*