1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
1-1.25 teaspoon salt
3 Tablespoons distilled white vinegar
2 Tablespoons water
1 teaspoon sugar
1 teaspoon dry dill
1/2 garlic clove grated OR 1/4 teaspoon garlic powder
1/8 teaspoon black pepper
In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir.
In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!
Add the vinegar, water, sugar, and dill and mix thoroughly.
Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :)