1 lb of 3 inch cucumbers, cut into ⅛ inch thick slices
2 cups onions, sliced4 tsp salt
2 tbsp water
¾ cup sugar
1½ cup cider vinegar
1 tbsp dried dill weed
In
large bowl, mix cucumbers with onions, salt and water. Let stand about 2 hours. Drain, but don’t rinse. Return to bowl. Add sugar, cider vinegar and dill weed.
Let stand, stirring until sugar has dissolved and liquid covers
cucumbers. Pack in plastic containers, leaving 1 inch space on top. Seal tightly and freeze. Thaw in refrigerator. Once opened store in refrigerator. Makes 4 cups
