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Slice your cucumbers very thin — I used ⅛-inch slices here but usually go even thinner on a mandoline.
Place them in a 1-liter or equivalent lidded jar.
Add 3 teaspoons salt and dill, then pour in white vinegar.
Close the jar and give it a few shakes to begin distributing the ingredients.
Place jar in the refrigerator near the front, which should remind you to shake it once or twice more over the new few hours.
You can eat them as little as 1 to 2 hours later, but they become ideal at 6 to 8 hours.
They’ll keep in the fridge, submerged in their brine, for 3 weeks.