2 qt. sliced cucumbers
1 qt. sliced onions
2 tsp. salt

Sprinkle onions and cucumbers with salt. Toss and let stand for 3 hours, drain. Mix 1 1/2 cups sugar and 1/2 cup vinegar and add to cucumbers and onions. Toss and let stand 15 minutes.

Using sandwich bags, put 1 to 1 1/2 cups pickles and some juice into bags, seal and place in freezer. Use after a day or two. Only defrost the amount to be used as they lose crispness after a few hours.