8 c. sliced cukes, unpeeled
1/4 c. canning salt
1 c. onion, chopped

Mix thoroughly; soak 1 hour. Squeeze out by hand; discard brine.

SYRUP:

2 c. sugar
1 c. white vinegar
1 tsp. celery seed
1 tsp. mustard seed

Stir syrup until sugar is dissolved. Pour over cukes; cover. Refrigerate overnight. Next day, mix well and freeze. (I made a triple batch. Easy to work with this amount. Makes 7 quart freezer bags.) This works very well as a refrigerator pickle as well.