8 larger or to 10 smaller firm, fresh Kirby (pickling) cucumbers
3 teaspoons kosher, coarse or pickling salt (if using a featherweight brand such as Diamond, use a little more)
1 to 2 tablespoons chopped fresh dill
1/2 cup white vinegar
Slice your cucumbers very thin — I used 1/8-inch slices here but usually go even thinner on a mandoline. Place them in a 1-liter or equivalent lidded jar. Add 3 teaspoons salt and dill, then pour in white vinegar. Close the jar and give it a few shakes to begin distributing the ingredients.
You’re going to find the liquid level in the jar worrisomely low as it is well below the pickle pile line, but don’t fret. Within an hour or two, the salt will draw the moisture from the cucumbers and wilt them, while the liquid becomes a perfectly balanced pickle brine.