2 qts. sliced cucumbers
2 med. onions
2 tbsp. salt
1 1/2 c. sugar
1 c. cider vinegar
1 tsp. celery seed

Add thinly sliced onions to cucumbers, sprinkle with salt and mix well. Cover bowl and let stand 3 hours so salt will draw out water. Rinse with cold tap water and drain thoroughly. Mix sugar, vinegar and celery seed, pour over vegetables and mix well.

Cover mixture and refrigerate overnight. Pack in pint jars and cover with brine leaving 1/2 inch head space and seal. Freeze. Defrost in refrigerator 8 hours before serving.