Makes about 6 (½-pt./250-mL) jars.
Toss together sliced cucumber slices and salt in a large glass or nonmetallic bowl. Cover and let stand 3 hours; drain and return to bowl.
Zest limes and squeeze juice to measure 1 Tbsp. (15 mL) zest and 1⁄4 cup (60 mL) juice, respectively.
Add lime zest, lime juice, sugar, and remaining ingredients to cucumber slices; stir well. Cover and chill 8 hours.
Drain cucumber mixture, reserving liquid. Pack cucumbers into jars, leaving 1-inch (2.5-cm) headspace. Pour reserved liquid over cucumber mixture, leaving 1⁄2-inch (1-cm) headspace. Center lid on jars. Apply bands, and adjust loosely. Once pickles are frozen, adjust bands to fingertip-tight. Store in freezer 6 months. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.
For a Mexican twist, use chopped cilantro and minced garlic in place of mint.