4 c. cucumbers (packed), sliced 1/8 in. thick
3/4 c. yellow onions, sliced
4 tsp. table salt
3/4 to 1 c. sugar
1 tsp. dried dill
1/2 c. cider vinegar

Slice cucumbers. Mix with onions, salt, and 2 tablespoons water in a 2 quart bowl. Let stand 2 hours. Drain but do not rinse. Return to bowl, add sugar, vinegar, and dill. Let stand, stirring from time to time until sugar has dissolved completely and liquid covers the pickles. Pack into plastic freezer containers leaving 1 inch head space. Freeze. Thaw at room temperature. Once opened, store in refrigerator. Makes 4 or 5 pint sized containers.