1 lb. pickling cucumbers (4 c.), sliced
2 c. thinly sliced onions
1 tbsp. salt
3 tbsp. water
1 c. sugar
1/2 c. cider vinegar

Combine cucumbers, onions, salt and water in glass bowl. Let stand at room temperature 2 hours. Add sugar and vinegar, stirring until sugar is dissolved. Pack mixture lightly into 1 pint freezer containers or jars, leaving 1 inch space at top. Cover tightly and freeze overnight or up to 6 weeks. Thaw at room temperature 4 hours. Refrigerate any leftovers up to 1 week. Makes 4 cups.