1 lb. pickling cucumbers, sliced (4 c.)
2 c. thinly sliced onions
1 tbsp. salt
3 tbsp. water
1 c. sugar
1/2 c. cider vinegar

Combine cucumber, onions, salt and water in bowl. Let stand at room temperature for 2 hours. Add sugar and vinegar, stirring until sugar is dissolved. Pack mixture into 2 (1 pint) freezer containers or jars, leaving 1-inch space at top. Cover tightly and freeze overnight or up to 6 weeks. Thaw at room temperature 4 hours. Refrigerate any leftovers up to 1 week. Makes 4 cups.