8 cups thinly sliced cucumbers
1 sweet onion, thinly sliced
1 cup white vinegar
2 Tablespoons pickling salt
1 teaspoon celery seed
1 cup Splenda (or sugar)
1 teaspoon garlic powder*
2 teaspoons dried dill weed
Combine cucumbers and onions in a large bowl.
In a small sauce pan, heat the remaining ingredients to boiling.
Remove from heat and let cool to room temperature.
Pour the brine over the cucumbers and onions and stir well.
Cover and place bowl in the refrigerator.
Stir once daily for the next three days.
Spoon cucumbers and onions into freezer containers and cover with the brine.
Place containers in freezer.
These will keep frozen for up to one year.
Thaw overnight in fridge when ready to serve.
*I added 1 teaspoon of minced garlic to my second batch to make it more garlicky.
Several versions of this recipe around, this one is from the Arvada Press paper.