We had an abundance of cucumbers this year. After hitting the internet search roulette, we tried several promising pickle recipes.
Vinegar pickles
https://theseamanmom.com/how-to-make-pickled-cucumbers/
https://childerhouseblog.com/?p=4088
Fermented pickles
https://revolutionfermentation.com/en/blogs/fermented-vegetables/how-to-make-crunchy-pickles/
Refrigerator pickles
https://homesteadandchill.com/crunchy-refrigerator-pickles-recipe/
We also made cucumber pickles without a recipe.
Verdict:
1. The vinegar pickles are way too vinegary.
2. The fermented pickles weren't salty enough. Needs more salt. Beware that adding more salt speeds up fermenting, so you may wish to wait to add salt until you are done, or just add salt when eating. This recipe has tips that are supposed to make the pickles crisper. It worked to a point. They weren't crisp, but they weren't the dissolving sludge we've made before with prior pickle attempts.
3. We grew some armenian/persian style cucumbers this year. They don't taste as good fresh. For pickles, they taste just as good... and stay much crisper!
(Two thick slices of hard cheddar cheese, homemade mayonnaise from duck eggs, tomatoes from the garden, fermented pickles, sea salt. A complete meal.)
4. Cucumber chips are great. They look just like zucchini chips, but have their own definite flavor profile that is hard to describe. How do people go without eating like this?