7 c. unpeeled and sliced cucumbers
1 med. onion (sliced)
2 tbsp. canning salt
2 c. white sugar
1 c. cider vinegar
1 c. white vinegar
1 tsp. celery seed (optional)

Cover cucumbers, onions and salt with water. Let stand overnight. Drain well and put in freezer containers allowing one inch at top. Mix sugar, vinegar and celery seed. Pour over cucumbers. Freeze. Ready to eat in 2 weeks. Keeps all winter.