For preserving, it is not recommended to freeze cucumbers as they will be mushy and yucky when thawed out.  However, the best way to preserve cucumbers is by pickling them.

There are lots of great pickle recipes out there.  Listed here is one...if you have a great pickle recipe and want to share it, please email us! 

Bread and Butter Pickles:  We got this recipe from a Martha Stewart Magazine - submitted by June Rader

2 pounds cucumbers
1 medium onion
2 tablespoons coarse salt
2 cups cider vinegar
1 cup sugar
1 tablespoon yellow mustard seed
1/2 teaspoon celery seed

Cut cucumbers and onion into 1/8 inch thick slices, transfer to a colander set in a bowl.  Toss well with salt.  Refrigerate 1 hour.  Rinse well and drain.   Pat dry between paper towels.  Transfer cucumbers and onions to a large bowl.

Bring vinegar. sugar, mustard seed, and celery seed to a boil in a medium saucepan. Reduce heat; simmer 4 minutes.  Let cool slightly, 10 minutes.

Pour brine over cucumbers and onions; let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks).  NOTE:  We had some of these pickles in the refrigerator for more than 6 months and they were still crunchy and good!!!