• 8-9 C. thinly sliced cucumbers
• 1-1/2 C. thinly sliced onions
• 1/3 C. canning salt
• 2 C. granulated sugar
• 1 C. vinegar
• 1/2 tsp. celery seed

Combine cucumbers, onions, and canning salt in a large bowl. Cover with water and let soak 3 hours. Pour liquid off. In a saucepan, combine sugar, vinegar, and celery seed. Heat, but not to a boil. Pour over the cucumbers and freeze in freezer containers. Thaw in the refrigerator before serving.