Slice the cucumbers into quarters lengthwise. Scrape out the seeds and cut into 1-inch pieces; place in a medium bowl. Sprinkle with the salt and toss to evenly coat. Move to a colander and let sit for 30 minutes.
While the cucumbers are resting, combine the remaining ingredients in a small bowl and stir to completely combine.
Rinse the cucumbers and allow to drain for at least 10 minutes.
Toss the cucumbers with the sauce and pack into a sanitized glass jar. Let sit in the refrigerator for 12-24 hours before serving.