2 qt. cucumbers, peeled and thinly sliced
1 large onion, sliced thin
1 tbsp. salt (any kind)
1 1/2 c. sugar*
1/2 c. white distilled vinegar

Mix cucumbers, onion and salt in large bowl; cover with plastic wrap. Set bowl on counter for 2 hours. Pour into colander and drain water from mixture. Combine the sugar and vinegar. Stir well and pour over cucumbers. Pack into freezer containers or bags. Freeze immediately. Pickles are ready to eat in 3 or 4 days. They will keep in freezer for up to a year.

*Don't skimp on the sugar; use what the recipe calls for.