Instructions: Thinly slice onion. Slice cucumber about 1/8 inch thick. Mix cucumber and onion slices with salt in large bowl; cover with ice cubes and refrigerate for 2 to 3 hours.

Drain off water and discard unmelted ice cubes; do not rinse. Pack cucumber and onion slices in freezer containers or freezer jars, filling to within 1 1/2 inches of top.

In a 2-quart pan, combine sugar and vinegar; bring to a boil, stirring, until sugar dissolves. Pour just enough hot syrup over cucumbers to cover. Place lids on containers. Cool, then freeze for at least 1 week. To thaw, place container in refrigerator for at least 8 hours.

Makes 3 pints (about 24 servings).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.