Trim ends of cucumber and slice on a mandoline using the thinnest setting, or slice by hand extremely thin.

Place sliced cukes in a colander in the sink and toss with the salt.

Let rest for 30 minutes.

Bring remaining ingredients to a boil in a saucepan and then let cool.

Rinse the cucumbers well with cool water and drain, then pat dry.

Place them in a quart canning jar and cover with the brine.

Refrigerate 2-3 hours before serving.