2 qts. unpeeled cucumber, sliced thin
1 lg. onion, sliced
2 tbsp. salt
1 1/2 c. sugar
1/2 c. vinegar

Sprinkle salt over cucumbers and onions; let stand 2 hours, then drain. Combine sugar and vinegar; pour over pickles. Let stand 10 minutes. Stir and put pickles into freezer containers. Keep frozen at least 2 days before eating. Thaw at room temperature, then keep refrigerated. Keeps well in freezer for a year. Similar to bread and butter pickles.