1 lb. cucumbers, sliced 1/8" thick
3/4 lb. yellow onions, sliced 1/8" thick
4 tbsp. salt
2 tbsp. water

Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add:

3/4 - 1 c. sugar
1/2 c. cider vinegar
1 tbsp. dried dill weed

Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature.