8 c. sliced and peeled cucumbers and onions
2 tbsp. salt
1 1/2 c. sugar
3/4 c. vinegar

Sprinkle the salt on the cucumbers and onions. Place in the fridge. Heat the sugar and vinegar until dissolved. Let cool. Squeeze cucumbers and onions and pack in freezer boxes. Pour vinegar and sugar mixture on pickles and freeze. Can eat after 4 days.