This is from our friend Irene at York Farm in Hutchinson and this week seemed like a very appropriate time to include this recipe. We made several pint jars of these to freeze last year and tend to forget about them until early the next summer when our freezer has emptied out. Abe and I really enjoy them and can go through a pint a week. If you freeze them, simply take out of the freezer and place in the fridge one day before you plan to eat them.
7 c. of peeled or not peeled cucumbers, sliced very thinly (we have preferred the peeled version for freezer pickles)
1 c. of onions, sliced thinly
1 T. salt
Stir these items together. Let them stand for 2 hours on the counter, or overnight in the fridge. In a separate bowl, mix together 2 cups of sugar, 1 cup of vinegar (lemon juice is another variation) and dill or dill weed (optional). Drain the cucumbers. Pack into jars and pour liquid over them to 1⁄2 inch from the top. Leave a little extra room if you plan to freeze. Label and refrigerate for one week before tasting, or place into the freezer and enjoy within one year.