Pick cucumbers that are firm and green. Don't use over ripen or yellowing cukes. Skinnier they are, there will be fewer seeds and it's a better choice for pickling.
Wash cucumbers and cut the ends.
Slice them horizontally, in about ⅛" thick. Sprinkle salt liberally and set them in a colander over a bowl.
You can also slice them vertically for sandwiches too. How do you know when the cukes are salty enough and they are done? Taste one. If it's salty enough for you, then, it's done. No rocket science there.
Refrigerate for about 2 hours. If you are cutting the cukes vertically in spears, you'll have to refrigerate a bit longer. THIS is my SECRET to crunchy pickles.
BRINE
Meanwhile, to make the brine, add all the ingredients, except dill.
At this point, if you want quick pickles, you can boil the brine in a quart size pot, stirring to dissolve sugar. But if you want pickles for its probiotic properties and can wait a bit before eating them, do not boil the brine. Boiling the brine will kill all the good bacteria for fermentation. If not boiling, combine all the ingredients and set aside.
Take the cukes out of the refrigerator and rinse. Layer them and dill fronds in one or more jars. Pour hot brine mixture into the jar, completely covering the cukes. Let it cool and seal the jar. Refrigerate up to one week....if it lasts that long.
If canning, you can can after you boil the brine. Cukes will turn yellow when canning. But they will stay crunchy if you salt them and refrigerate them.