1 lb. 3" unwaxed cucumbers, sliced (4 c.)
2 c. yellow onions, sliced
4 tsp. table salt
2 tbsp. water
3/4-1 c. sugar
1/2 c. cider vinegar
1 tsp. dill weed

Mix prepared cucumbers, onions, salt and water in a 2 quart bowl (not aluminum) and let stand 2 hours. Drain, but do not rinse vegetables, return vegetables to bowl and add sugar, vinegar and dill. Let stand stirring from time to time until sugar is dissolved. Pack in glass or plastic containers. Leave 1" head space. Seal tightly and freeze. Makes 4 cups. Defrost slightly before serving.