Here are some pictures of my harvest along with the pickle recipe I've been using (YUM):
1.5 lbs cucumbers
4 garlic cloves - peeled and finely chopped
1/2 onion - chopped
1 cup white vinegar
1 cup filtered water
1.5 tablespoons sea salt (don't use salt with iodine)
Spices (fresh dill, fresh ground pepper, jalapeños, crushed red pepper - be creative)
Wash cucumbers, remove spikes, cut off the blossom end (if you don't do this the pickles won't be crispy).
Add garlic, onions, spices, then pickle slices or spears to clean jars. You don't need to use mason jars if you're not seriously canning them - just use any jar that you would normally recycle and be sure to eat them within 30 days.
Bring the vinegar, salt and water to a boil over high heat. Turn off heat and pour brine over the cucumbers into the jars. Let them cool on the counter before putting them in the fridge. Try to wait 4 days before tasting!