Only English cucumbers for me. I grow them in Summer and buy them in Winter. My jar is big and holds almost 2 quarts.
Use vegetable peeler to remove most of peeling of 3 cucumbers then slice thin into jar. Layer with thin sliced onions. Heat 2/3 cup cider vinegar with 1/3 cup white sugar, salt and black pepper. When sugar is dissolved it’s ready to pour on cucumbers but let it cool down a bit first. Brine won’t cover cucumbers entirely. When brine is added, refrigerate 24 hours then enjoy. Note: the brine gets diluted so it can’t be reused. It’s a good side dish.

We love fresh cucumber and tomato salad. Just chop them up with tomatoes and add a little ceasar or italian dressing. So fresh and good in the hot weather!

frozen cucumbers
 

I have frozen cucumbers that turned out pretty well. They are not mushy. Google it. Soak brined cucumbers for a couple of hours. Drain and add apple cider vinegar, sugar and I have also added sliced onions. Not like fresh from the garden but taste good in the winter months and better than composting them.

When our cucumbers got out of hand last summer, we turned to homemade pickles too. I recommend the Mrs Wages pickle pouches found at Walmart next to the canning jars. Quick and easy, several flavors to choose.

There are only 2 foods that don't like me and cucumber is one. Pickles don't bother me at all though. The other is green peppers.

Cucumbers are a natural diuretic.

Japanese cucumber salad is easy. The trick is to slice the cukes very thin and keep them cold. Here's a recipe that I like:
https://www.eatingwell.com/recipe/25...ucumber-salad/

Frozen Cucumbers
2 quarts of small cucumbers (I use English cucumbers since I grow them)
Onions - sliced thin
Salt - Tblsp
Remove most of peeling with vegetable peeler. Mix above & let sit 3 hours.
Warm in a saucepan - 1 cup vinegar (white or apple cider) with 1.25 cups white sugar. When sugar is dissolved, pour over cucumbers. Freeze in plastic containers. Tastes so good in the winter. I actually cut sugar down.

Red Cabbage
1 large head red cabbage - shredded
4 Tblsp butter
4 Tblsp white sugar
2 Tblsp vinegar (white or A.C)
1/2 cup water
Mix in Dutch oven & bring to a slow simmer for 2.5 hours. Do cover it while cooking. Add a bit more sugar & vinegar during last 15 minutes. This can be reheated & I think it gets more flavorful every time. Plum or current jelly can be used instead of the last vinegar/sugar.

Garlic Rice ( Instant Pot style )

1.5 cups water
1 Tbsp “Better Than Bouillon” roasted chicken flavor
Combine above & heat in microwave 2.5 minutes

1.5 cups Wwhite rice (I like Arborio style)
2 Tblsp butter
1 heaping Tblsp minced garlic ( I use the minced in the jar)
Saute above in Instant Pot

When rice turns cream color add broth. Set to “rice cycle” which is about 10 minutes. When done I let it sit an extra 2 minutes then release pressure. Leftovers can be reheated or used in other dishes.