Wash cucumbers and slice them unpeeled. Put 2 quarts sliced cucumbers, 2 tablespoons salt and one or more sliced onions in a pan or bowl. Let stand 2 hours.

Put 1 1/2 cups vinegar in a pan and boil them until the sugar is dissolved. Drain the cukes, squeeze them to remove excess juice and put them in 2 (1 1/2 pint) freezer boxes. Pour the syrup over the cukes (celery seed and/or spices can be added to taste). Freeze. When thawed, they will keep indefinitely in the refrigerator.