Here's a recipe to pickle your excess cucumbers this spring so you can enjoy them all year round.

"Scrub 25 cucumbers, wash and pack into a large glass jar with 4 garlic cloves, a few celery leaves, spriggs of dill or bruised dill seed, 10 pepercorns, and a saline vinegar solution (85gm salt, 3 cups water, 1 cup vinegar). Pour solution over cucumbers and seal. Ready in 6 weeks."

This recipe has been quoted from The Permaculture Book of Ferment & Human Nutrition by Bill Mollison published by Tagari Publications http://www.tagari.com/catalogue.php

Its a great source of recipe's and preservation methods from around the world.