Icicle Pickles

2 quarts cucumbers - (abt 4 med)
1 medium onion -- sliced
2 tablespoons salt
1 1/2 cups sugar
1/2 cup vinegar

Score cucumbers lengthwise with tines of fork then slice. Layer cucumber and onion in a large container. Salt each layer. Let stand for two hours. Drain and squeeze out juice.

Boil sugar and vinegar until sugar dissolves. Pour over squeezed pickles and onions. Freeze; will keep indefinitely. Serve frozen. Refrigerate after thawing.

This recipe yields 3 pints.

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