Recipe printed from www.abusynest.com
3 ½ cups cucumbers, thinly sliced
2 small onions, sliced into rings and separated (less if you desire)
1 tablespoon salt
1 cup sugar
½ cup white vinegar
3 tablespoons water
Combine first 3 ingredients in a large bowl; set aside. Cook sugar, vinegar and water in a saucepan over medium heat, stirring until sugar dissolves. Pour over cucumber mixture. Cover and chill 48 hours. Spoon into half-pint jars or freezer containers. Seal, label and freeze pickles up to 6 months*. Thaw in refrigerator before serving; use thawed pickles within a week.
*I have used up to 1 year.