Pickles Freezer Dills

1 pound cucumbers, sliced 1/8" thick
3/4 pound yellow onions, sliced 1/8" thick
2 tbsp coarse kosher salt
2 garlic cloves, peeled and halved
2 tbsp water
1 cup sugar
1/2 cup cider vinegar
1 tablespoon dried dill weed

Mix cucumbers, onions, salt and water in a 2 quart non-metal bowl. Let stand 2 hours. Drain after stand time but do not rinse. Return vegetables to bowl and add sugar, cider vinegar and dill weed Stir occasionally until sugar completely dissolves and liquid covers vegetables. Pack wide mouth jars or plastic freezer containers leaving 1 inch head space. Seal tightly and freeze. Defrost in refrigerator or at room temperature.