Freezer Cucumber Salad
|Cucumbers||6 , thinly sliced|
|Sugar||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Dried dill weed||1 Teaspoon|
Sprinkle cucumbers with salt; let stand 2 hours.
Heat sugar, vinegar and oil to boiling; cool.
Drain cucumbers; stir in pimiento and dill weed.
Toss vegetables with vinegar mixture.
Divide among three 1-pint freezer containers.
Cover, label and freeze no longer than 2 months.