This recipe is provided by Marilyn Swinney, who has been a SFM volunteer since our very first market. Marilyn is the person who helps you cross Oak Road safely.
2 quarts thinly sliced unpeeled cucumbers
1 medium onion, thinly sliced
2 tablespoons kosher salt
1-1/2 cups sugar
1/2 cup vinegar
Combiine cucumbers, onions and kosher salt. Cover and let stand 2 hours in the refrigerator. Drain, but do not rinse. Mix sugar and vinegar and pour over cucumbers, mix thoroughly. Place in containers. Divide juice evenly among containers. Freeze.
Note: Flavor is best after a month or two.