Start by bringing your water to a simmer on the stove. Turn off the burner and whisk in the salt until completely melted. Let cool a bit.
Meanwhile, cut the ends off of each cucumber so they'll fit in your mason jar.
Slice into spears lengthwise (about 4-5 slices per half depending on the size of your cucumbers).
Add the remaining ingredients to the salted water and stir to combine.
Pour into a 64oz wide mouth mason jar (with lid).
Stuff as many of the cucumber spears into the jar and close the lid.
Refridgerate for 2 days before eating.