2 qt. thinly sliced unpeeled cucumbers
1 lg. onion
1 1/2 c. sugar
1/2 c. cider vinegar
2 tbsp. salt
Plain or canning salt

Place cucumbers, onions and salt in a large bowl. Cover with cold water. Let stand 2 hours. Drain. Mix sugar and vinegar. Pour over cucumbers; mix well. Put in pint freezer containers. Leave 1/4 inch at top, for expansion. Freeze. Thaw before serving.

I usually take mine out of freezer to the refrigerator the night before. But 4 hours is long enough. Good partly frozen and cold. After thawing keep in refrigerator like leftovers.