Wash and trim cucumbers. Slice to 1/4" thickness. Place into large bowl.

Sprinkle cucumbers with sea salt. Mix well. Drain excess water. Repeat salt/mix/drain every 15 min. for at least one hour. In colander, rinse salt from cucumbers and return to bowl.

Boil remaining ingredients in sauce pan. Pour over pickle slices and cool to room temperature.

Divide into jars and store in refrigerator. Ready to eat after 24 hours. Keeps in refrigerator for 3 months.