This is from The Beginner’s Guide to Preserving Food at Home by Janet Chadwick, which is a great book that gives several different options for preserving each kind of food, with good instructions and illustrations.
Wash 6-8 cucumbers. Slice thinly with a food processor. Peel and slice thinly a medium onion. Measure out 2 quarts of sliced cucumbers. Mix with onions and 2 tablespoons of salt in a large bowl. Let stand 2 hours.
Drain vegetables well. Rinse thoroughly with cold water. Drain well again. Return drained vegetables to the rinsed bowl. And 2/3 cup each oil, vinegar, and sugar [we use half sesame oil, half olive oil and only 1/3 cup sugar]. Add 1 teaspoon celery seed. Mix well.
Cover and refrigerate overnight.
Pack in freezer jars or containers. Leave 1-inch headspace. Freeze.
To defrost, place in refrigerator overnight.
Drain vegetables well. Rinse thoroughly with cold water. Drain well again. Return drained vegetables to the rinsed bowl. And 2/3 cup each oil, vinegar, and sugar [we use half sesame oil, half olive oil and only 1/3 cup sugar]. Add 1 teaspoon celery seed. Mix well.
Cover and refrigerate overnight.
Pack in freezer jars or containers. Leave 1-inch headspace. Freeze.
To defrost, place in refrigerator overnight.
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