2 rounded qt. thinly sliced cucumbers, unpeeled
2 lg. sliced onions
2 tbsp. pickling salt
1 c. white vinegar
1 1/2 c. sugar

Place cucumbers and onions in large cracking bowl. Sprinkle with salt. Let stand 2 to 3 hours. Combine sugar and vinegar in saucepan. Bring to boil. Drain vegetables. Pack into 1 pint freezer containers leaving 3/4 inch headroom. Pour hot syrup over cucumbers leaving 1/2 headroom. Seal. Cool. Freeze.