This is a recipe from Grandma Canfield's recipe box. We've enjoyed these pickles every summer of my life. They are so simple, so basic, so fresh, and so good that they are a staple in our refrigerator the entire summer growing season.
2 quarts cucumbers (I just fill the big green tupperware bowl)
1 onion, sliced
2 Tbsp salt
Mix until the salt is dissolved. Let stand 2 hours, drain.
1 1/2 Cups sugar
1/2 Cup vinegar (whatever type you fancy)
Pour over pickles. Put into containers and freeze or keep in the refrigerator.
We also sometimes add pepper to taste. Bell peppers make an interesting addition. Chris is trying to get me to add carrots to this morning's batch. I have never yet frozen these pickles, but Grandma assures me they're delicious after freezing as well as fresh from the refigerator.