Crops & Varieties: Cucumber
Eat them quickly upon receiving them for best taste.
Generally eaten raw; when included in recipes try to get as much water out of them as you can when preparing them.
You can pickle them for canning or quick-pickle them for quicker use. See the simple recipe below.
Quick creamy cucumber salad: slice cucumber into rounds, add plain yogurt, a little mayonnaise, and either mint or dill with a little salt and pepper to taste. See the taatziki recipe for a slightly more elaborate preparation.
Store in a perforated or produce bag in your fridge’s produce drawer for no more than a week. Try to avoid letting them get too cold - as they have a high water content, they have a tendency to freeze!
These are obviously the base for pickles, and a great place to start your pickling adventures.
Epicurious: Quick-Pickled Cucumbers (noted above)
About.com: Tzatziki (cucumber-yogurt) Sauce (noted above)