Combine first 3 ingredients in a large bowl; set aside.
Cook sugar, vinegar, and 3 tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour over cucumber mixture.
Cover and chill 48 hours.
Spoon into half-pint jars or freezer containers; seal, label, and freeze pickles up to 6 months. Thaw in refrigerator before serving; use thawed pickles within a week.
Prep: 30 min., Chill: 48 hrs.