This
thread has inspired me to try growing cucumbers again.
I have failed miserably in the past but manage modest success with zuchinnis that grow into monster marrows. Just as well I have a husband who cooks the most amazing variations of stuffed marrow.
There is a chinese method of pickling cucumber, daikon radish, carrots etc whereby the cucumber is sliced lengthwise, flesh scooped out and the cucumber sliced hasselback style in one inch wedges.
The vegetable is soaked in brine to draw out the liquid and retain the crunch.
The vinegar is slightly sweetened, chili, ginger and garlic added and rinsed vegetables added. No canning required, more a fermentation style pickle.
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