1⁄4 cup white sugar (My note: 1/2 teaspoons sugar).
1⁄2 tsp seasoned salt.
1⁄2 tsp dried dill weed.
Place cucumbers in a large glass or non-reactive bowl. Sprinkle with kosher salt, cover, and let stand for 30 minutes. Pour off the excess liquid and drain in a colander for about 30 minutes. Add mayonnaise, vinegar, sugar, seasoned salt, and dill and mix well. Cover and refrigerate until ready to serve.