1 lb. 3 inch unwaxed cukes, sliced 1/8 inch thick, about 4 c. packed
3/4 lb. 2 inch yellow onions, sliced 1/8 inch thick, about 2 c. packed
4 tsp. salt
2 tbsp. water
3/4 - 1 c. sugar
1/2 c. cider vinegar
1 tsp. dried dill weed (or to taste)

Mix cukes, onions, salt and water in 2 quart bowl (not aluminum) and let stand about 2 hours. Drain but do not rinse. Return vegetables to bowl and add sugar, vinegar and dill. Let stand and stir from time to time until sugar is dissolved completely and liquid covers vegetables. Pack in glass or plastic containers. Leave 1 inch head space. Seal and freeze. Defrost in refrigerator or room temperature.