8 c. thinly sliced, unpeeled cucumbers
1 medium onion, thinly sliced
1 1/2 tbsp. canning salt
1/2 c. white vinegar
1 1/2 c. sugar

Mix cucumbers and onions with salt. Cover. Refrigerate for 1 hour. Drain and press out as much juice as possible. DON'T RINSE! Separately, mix vinegar and sugar; stir until sugar is dissolved. Pour over cucumbers in small freezer containers and freeze until you are ready to serve.