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

Mix prepared cucumbers, onions, salt and water in a 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 vegetables. Pack in glass or plastic freezer containers. Leave 1 inch of head space, seal tightly and freeze. Makes about 4 cups. Defrost in refrigerator.