Boil, steam, stir-Fry/Saute, Braise/Stew, Bake, Deep Fry, Raw, or pickled
Pickling: pick when small, 1"-3" long. Do not damage vine when picking; use a sharp knife, or hold the vine with one hand and give a quick snap to the cucumber.
Slicing: Pick slicers at about 6" to 8" long, but before they start to turn yellow or they will stop producing, and be pithy and soft. Larger slicers should be picked before they reach 10" long.
To increase and extend the harvest, fruits should be picked before they mature.
Harvest fruits in the morning when they are cool and firm. They tend to shrivel easily because they are 96% water.
Storage and Preservation Methods
Cucumbers are best pickled or eaten fresh. They can be stored for a limited time in a cool (45° F) or temperate location (60-70° F). Do not cool cucumbers then leave them in a warm location because they will deteriorate quickly.
Grown in high temperatures with inadequate water, fruits develop a bitter flavor. Most of the bitterness is in the inch of fruit closest to the stem and near the skin. Some new varieties contain a gene that eliminates all bitterness even under stress.