25 cucumbers
1/4 cup salt in 1 quart water
5 cups sugar
1 1/2 pints vinegar
Peel cucumbers and cut really thin Pour salt water over cucumbers. Work well with hands. Refrigerate covered for 2 days or 38 hours. Drain water, do not rinse. Put in freezer containers. Dissolve sugar and vinegar in saucepan on low heat. Pour over cucumbers. For variety, you may add thinly sliced onions, green peppers or celery seeds. Put in freezer. Thaw just before serving.
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