This year my cucumber plants are thriving. We often eat them quickly with lunch or dinner, but every now and then we get more than we can keep up with.
Incidentally, we also all really love pickles at my house! My great grandmother always canned the most delicious homemade dill pickles, and my husband’s grandmother often made refrigerator pickles (which are pickles made without the lengthy fermentation process). Many refrigerator pickle recipes online have a ton of sugar (2 cups or more per jar), which I don’t especially enjoy as a primarily dill pickle fan, and also use white vinegar for processing, while I prefer the taste and health benefits of apple cider vinegar.