3½tspkosher salt (I use Diamond Crystal, if you use Morton's, reduce to 3 tsp)
2Tbspchopped fresh dill
1smalldill 'umbel' if you have one (optional)
First, get out a quart Mason jar. Make sure it's scrupulously clean.
Remove both ends of the cucumbers, and then slice them very thinly. I like to use a mandoline, this makes the process very fast.
Layer the cucumbers in the quart jar. I like to put in 1/3 the cucumbers, then a teaspoon of salt and some chopped dill, and then another batch of cucumbers, and repeat until all the cucumber slices are in the jar. Add in any salt or dill that are left over. Pour the half cup of vinegar over everything. Close the jar tightly, and shake it a few times: this starts mixing all the ingredients.
Let the jar stand on the counter for about a half hour. Give it a shake every 10 minutes or so, then put the jar into the refrigerator. Continue to shake the jar when you think about it. By 2-3 hours, the salt will have drawn liquid from the cucumbers, and the liquid in the jar will be a normal pickle brine.
The pickles are edible at about the 2 hour mark, but improve over the 1st day. Pickles will keep in the refrigerator for up to 3 weeks (though I predict they won't last that long)