Yield: 3 pints
3 lbs (~8 cups) thinly sliced cucumbers
1 large onion, thinly sliced
3 tablespoons pickling salt
1 cup sugar
1 cup white vinegar
2 cloves of garlic, minced
3 tablespoons dill seeds
1 ½ teaspoon crushed red pepper
Combine the cucumbers and onion. Sprinkle 2 tablespoons of the salt over the vegetables and let stand for 2 hours. Rinse under cold running water and drain well.
Combine the remaining ingredients in a large glass (or other non-reactive container) bowl. Stir well to dissolve the sugar. Add the drained cucumbers and onions. Mix well. Pack into freezer bags or containers and freeze.
Defrost in the refrigerator for 8 hours before serving.
I allowed the mixture to sit, unrefrigerated, for 24 hrs to allow flavor to develop before freezing.
Non-reactive containers are container that will not react with the vinegar in the brine. They include glass, ceramic (or ceramic-lined), stainless steel, and some (NOT ALL) plastic.
After placing the pickles in a freezer bag I sucked out all of the air (for better preservation in the freezer) and flattened out the pickles in the bag (so they would freeze faster, resulting in better texture when defrosted).