1. Mix cucumbers and salt in a bowl and let sit at room temperature for 1.5 hours.
2. Rinse the cucumbers to remove all residual salt. Set aside.
3. In a large pot combine the sugar, pickling spice and vinegar. Bring to a boil. Stir to dissolve.
4. Add the cucumbers and bring back to a boil - immediately remove from heat. Cool pickles in the brine for 1 hour at room temperature.
5. Pack the pickles and brine into 2 mason jars containers. Refrigerate for up to 2 weeks.