Ingredients
1 pound cucumbers, sliced 1/8 inch thick (3 1/2 cups)
1/2 sweet onion, quartered crosswise and thinly sliced (1 cup)
1/2 cup sugar
1/2 cup distilled white vinegar
Kosher salt
1/4 cup dill sprigs
1 tablespoon mustard seeds
Preparation
Place cucumbers and onion in a medium heatproof bowl.
In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.
