Wash the cucumbers but do not peel.
Cut into lengthwise quarters or eighths and soak in ice water for 5 hours.
Add ice as necessary to keep the water cold.
Drain and pack in hot sterilized jars.
Combine the vinegar, sugar, salt, mustard and celery seed in a saucepan.
Bring to boiling point and boil for 1 minute.
Pour over the cucumbers to within 1/2 inch of the tops of jars and seal at once.
Let stand for 4 to 6 weeks before using.