Add the salt to the water in a large clean jar or bowl and stir to dissolve. (You have now made "brine." Congratulations!)

Peel the cucumbers, take off the ends, and slice lengthwise.

Use a grapefruit spoon to scoop out the seeds. (Compost the peels and the seeds.)

Dice into small cubes. Add to the brine and stir. Let sit overnight. (This can sit out on the counter.)

Prepare your pickle jar by washing the jar and the lid inside and out. Bring enough water to a boil in a pot large enough to immerse the jar and the lid. Use tongs to gently place the room temperature jar and lid into the hot water (I turn it down to just under boiling). Immerse for 10 minutes.

Meanwhile, bring a kettle of water to boil.

In another pan, mix the vinegar, agave syrup, and spices. Heat just to boiling. (You can put the spices in a spice bag or tied in a cheesecloth. If you do this, simmer the mixture on low for 15-20 minutes to make sure the spices infuse the liquid. Remove the spice bag before pouring over the cucumbers. A benefit to this is that the relish will not pick up color from the spices.)

Put the cucumbers in a heat-proof colander. Pour the boiling water over them in the sink to rinse off the salt.

Remove the jar and lid using tongs and hold upside down to let the water run out. Don't touch inside the jar or lid if you can, to keep them clean.

Put the drained cucumbers into the jar. Pour the pickling solution over them. Seal the jar. Allow to cool to room temperature, then refrigerate.

Check after one week to see if you like them. These last about six months in the fridge. Make sure you keep the pickles down in the liquid as you use them up.