After all that you rip out the vines and plant something else. :)

Dave

I'm also a huge fan of fermented cukes, and I recommend those if you have the interest and means.

Lots of Half-Sour Pickles recipes around. They are a fermented refrigerator pickle, not canned. I prefer Alton Brown's recipe called "Kinda Sorta Sours" but there are many others available.

You know you can shred and freeze cukes just like you do zucchini for baking later. Just drain it more before freezing.

Dave

PS: there is always cuke and sliced tomato sandwiches with Miracle Whip :-)

I tried zapping them in the blender, peeled and seeded, and freezing. Used them in gin and tonics. Decided not to repeat that experiment - maybe I used too much cuke slush, but I prefer my G&T without it.

All summer, we keep a pitcher of drinking water in the frig. During cuke season, we put a couple of peeled spears in the water. It gives the water a very refreshing taste. You can just keep replacing the water in the pitcher Change out the cuke slices every 2 days.

1 medium sized cucumber - peeled and seeded - cut into large chunks. Chop in food processor, maintaining some very small chunks for texture. Place into mesh strainer and press out water.

Place cucumber into bowl and add:
1 clove minced/crushed garlic
1 Tablespoon white vinegar
2 Tablespoons olive oil
16 oz. container of sour cream (I use lite).
Salt and Pepper to taste.

Stir until combined. Refrigerate at least 2 hours to meld flavors.

I usually make it in the morning for dinner time. Eat it as a side condiment.