Peel cucumbers and remove seeds with a spoon.
Cut cucumbers into ¼-1/2 inch strips.
Layer cucumber slices in a large pot.
Sprinkle salt over each layer.
Cover with a plate and something heavy for weight.
Refrigerate 24-48 hours.
When ready to pickle, pour off water, dry with a paper towel.
Pack into 1-pint jars onion, cucumber, mustard seed, and dill.
Juice: bring water, vinegar, salt and sugar to a boil.
Pour hot juice into packed jars.
Let jar cool completely and then place into refrigerator.
Can be stored in the refrigerator for 3 months.