1. Mix cucumber, onion, salt and water in a 2-quart glass casserole. Allow to stand 2 hours.
2. Combine sugar, vinegar and dill weed in a 2-cup glass measuring cup. Cook uncovered in microwave oven 3 minutes at HIGH, or until sugar dissolves completely. Allow to cool.
3. Drain cucumber-onion mixture; do not rinse. Return to casserole. Add cooled liquid; mix.
4. Pack mixture into freezer containers; cover. Freeze.