Rinse the cucumbers thoroughly, then pierce several times with a needle. Place in a bowl, sprinkle with salt, and pour enough water to cover them. Set aside, and let stand for 24 hours.
Drain the water, rinse the cucumbers, and pat dry. Layer the cucumbers in jars with the spices and dill.
Peel and julienne the shallots. Spread over the cucumbers. Bring the vinegar, sugar, and 0.75 liters (approximately 0.75 quarts) of water to a boil. Pour over the cucumbers. Seal the jars, and cool completely.