Start by slicing your cucumbers any way you like them. A lot of pickle recipes will tell you to slice the rounds as thin as possible using a mandoline, but I find they fall apart if they're any thinner than 1/4 of an inch. Any sharp knife will do the trick. For bigger pickles, cut on a bias.
Next, toss the cukes in a colander and sprinkle generously with kosher salt. Let sit for 15 to 30. Cucumbers will absorb the salt and break down a bit after releasing a little excess moisture.
Meanwhile, in a medium saucepan combine equal parts vinegar and water (err heavy on the vinegar side; I used about 2 cups water and 2 1/2 cups vinegar for 2 pounds Kirby cucumbers), desired spices and seasonings, and sugar (again, 1/4 cup should do for a saltier brine; 1/3 cup for a sweeter one). Bring to a boil.
Pour the brine over the cucumbers into a heatproof container. (You can pack the pickles in jars and pour the liquid right into the jars at this point. I was short on jar space.)
Let sit uncovered until cool; place pickles in the refrigerator for up to 24 hours.
Divide the pickles among jars, garnishing with some of the seeds and spices from the brine.
Pour in enough of the pickling liquid to cover the vegetables. Store in the fridge for 4 to 5 days.