This recipe is from Andrea Chesman's Summer in a Jar: Making Pickles, Jams and More, which gives small batch canning recipes, and includes a chapter on freezer pickles and jams.
Combine 4 cups thinly sliced cukes and one thinly sliced onion with 1 1/2 teaspoons of pickling salt and let stand for about 2 hours, then drain them but do not rinse.
Combine 1 1/4 cups white vinegar, 1/2 cup sugar, 1 teaspoon turmeric, 1/4 teaspoon celery seed, and 1/4 teaspoon black pepper and pour it over the cucumbers.
Pack them into freezer containers, leaving about one inch head space and freeze. They defrost in the fridge in about 8 hours, so I get a container out of the freezer before bed, and then just keep what we don't use the next day in the refrigerator, where they will also keep for several weeks. Since these pickles are not cooked or processed their color stays bright and they stay pretty crisp.