This is a simple recipe, but there are two important elements that will ruin the dish if you deviate. You must use Kirby cucumbers. They're the type of cucumber that gets used to make dill and sour pickles, and the salt and sugar firm them up instead of rendering them slimy and one other reader (who apparently never tried the recipe) suggests. You must also be careful to use kosher salt, or to find an appropriate conversion from kosher salt to table salt. The bigger kosher salt crystals mean that there's more space between them, hence less mass of salt. One tablespoon of table salt will completely throw the recipe out of whack and leave you with a salt lick that tastes vaguely like cucumbers.