4 cups very thinly sliced cucmbers
1 onion, very thinly sliced
2 teaspoons salt
1 1/4 cups white vinegar
1/2 cup sugar
1/2 teaspoon ground turmeric
1/4 teaspoon celery seeds
1/4 teaspoons freshly ground black pepper
1/8 teaspoon dry mustard
1. Combine the cucumbers, onion, and salt in a colander. Let stand for at least 2 hours.
2. Meanwhile, combine the vinegar and sugar in a small saucepan over low heat and stir until the sugar is dissolved. Stir in the turmeric, celery seeds, black pepper, and mustard. Let cool to room temperature.
3. Pack the cucumbers into freezer containers, leaving at least 1 inch headspace. Pour in the brine. The brine will not cover the cucumbers. Mix well. Then freeze.
4. Defrost in the refrigerator for at least 8 hours before serving.