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I find the wilted cucumber salad (salt them to remove bitterness, then sugar and vinegar) keeps well in the refigerator. So make a big batch and keep replenishing them. In so many words, these are refrigerator pickles.

Pickles of all varieties make a great home for excess cucumbers. I think the Ball canning book usually has you over cook them. They want you to cook them to sterilize them and then seal their jars. But in pickling, the vinegar itself is a preservative. So pickles, especially crisp ones, require minimal cooking. I would not be surprised to learn that pioneers kept their pickles in covered crocks and made those pickles without cooking them.
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