4 c. unpeeled cucumber slices (paper thin; see note)
water
2 tbsp. kosher salt
1 1/2 c. sugar
1/2 c. white sugar

Arrange cucumber slices in large crockery mixing bowl (don't use metal or plastic). Measure out enough water to cover them; combine it with salt and add to bowl. Soak at room temperature 2 hours. Drain, but don't rinse. Dissolve sugar in vinegar. Pour over cucumbers and lightly mix. Place cucumbers and brine in clean freezer container (if you use 2 or more small containers, divide brine evenly). Cover tightly and freeze. (This is how they become crisp.) Pickles will thaw in a couple of hours at room temperature or overnight in refrigerator. Refrigerate any leftovers.

Makes about 1 quart.

Note: The thinner you can slice the cucumbers, the better. Don't peel them and don't remove the seeds.