1 lb. 3" unwaxed cucumbers sliced 1/8" thick, about 4 c. packed
3/4 lb. 2" yellow onions sliced 1/8" thick, about 2 c. packed
4 tsp. table salt
2 tbsp. water
3/4 - 1 c. sugar
1/2 c. cider vinegar
1 tsp. dried dill weed

Mix prepared cucumbers, onion salt and water in a 2 quart non-aluminum bowl. Let stand about 2 hours, drain, but do not rinse. Return the vegetables to bowl and add sugar, vinegar and dill. Let stand stirring from time to time until sugar has dissolved completely and liquid covers the vegetables. Pack in glass or plastic freezer containers leaving 1" head space. Seal tightly and freeze. Defrost either in refrigerator or at room temperature.