Freezer Cucumber Pickles(Easy...No Canning Involved) - cooking recipe

Ingredients

7 c. (1/8 to 1/4-inch thick) cucumber slices (2 1/2 lb.)
3 small onions, sliced and separated into rings
2 Tbsp. salt
1 Tbsp. celery seed
2 c. sugar
1 c. white vinegar

Preparation

Combine cucumbers, onions, salt and celery seed in a large bowl.
Combine sugar and vinegar in saucepan; cook mixture over medium heat, stirring until sugar dissolves.
Pour over cucumbers. Cover and refrigerate 48 hours.
Spoon cucumber mixture into 1/2 pint jars or freezer containers; seal, label and freeze for up to 6 months.
Thaw before serving.
Yields 8 half pints or 4 pints.