1 lb. 3-inch unwaxed cucumbers, sliced 1/8 inch thick (about 4 cups packed)
3/4 lb. 2-inch yellow onions, sliced 1/8 inch thick (about 2 cups packed)
4 tsp. salt
2 tbsp. water
3/4 to 1 c. sugar
1/2 c. cider vinegar
1 tsp. dried dill weed (or more for taste)

Mix cucumbers, onions, salt and water in 2 quart bowl (not aluminum) and let stand about 2 hours. Drain, but do not rinse. Return 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 (leave one inch of head space). Seal tightly and freeze. To serve, defrost in refrigerator or at room temperature.

These are very crisp.

Makes about 4 cups.