I'm swimming in cucumbers from the garden, and I only have two plants ! I eat a salad most days, and still find I have to manage the cucumber supply. Here's a recipe I've been using to make 'pickles', that I keep in the refrigerator instead of canning.
Start by gathering some jars with lids. Slice the cucumbers any way you like and put them in the jars. I fill them full, and notice that in about a week they have shrunk up. Next, combine these ingredients in a saucepan and heat until about boiling. I use this amount of liquid for 2 pint jars.
~ 2 1/2 Cups White Vinegar
~ 2 Cups Sugar
~ 2 TBs non-ionized Salt
~ 1 TBs Celery Seed Spice
~ 1 TBs Mustard Seed Spice
~ Dash Dill Spice
Once hot, carefully spoon the liquid into the jars until the cucumbers are covered. Allow the jars to cool, then put on lids and place the jars in the refrigerator.
As the jars cool down further, the liquid will thicken up. I gently turn the jars upside down and back a few times over a few days. This causes the spices to mix and stay further down in the jars over time.
After a few days, the refrigerator 'pickles' are ready to eat. I use them sparingly because of the sugar, but a few on a garden burger or in a salad add a really nice taste.