I recently visited a former teacher of mine, who offered me some of her homemade pickles to sample. They were excellent. Turns out you can make them very easily IN THE FREEZER! I just made my first batch with native pickling cukes and used a mandoline so they're not only beautifully sliced, but crinkle-cut, too. Here's the recipe:
FROZEN CUCUMBERS FROM MRS. B.
2 quarts unpeeled cucumbers, thinly sliced
1 large sweet onion, sliced
2 tablespoons salt
1 cup cider vinegar
1 ½ cups sugar
Place cucumbers, onions and salt in a large bowl. Cover with cold water and let stand for 2 hours. Drain. Dissolve sugar with vinegar on medium heat. Pour over cucumbers and onion; mix well. Put in plastic containers; leave ¼ inch at top for expansion. Freeze. Thaw before serving.
Move pickles from freezer to refrigerator the night prior to serving (or about four hours before use). Store in refrigerator after thawing.