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Score cucumbers lengthwise with a fork or zester tool and slice thin, preferably with a mandolin.
In a large bowl toss cucumbers with salt and let stand 1 hour.
In a small saucepan heat vinegar and water with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let mixture cool.
In a colander drain cucumbers and rinse under cold water, then drain well, squeezing out excess liquid.
In a bowl or large jar, combine cucumbers with vinegar mixture and marinate, covered and chilled, at least 1 hour and up to 6 hours.