Harvesting cucumber –

When the individual cucumbers grow anywhere from 6-12 inches long and about 1-3 inches in diameter
It’s never too early to harvest a cucumber
Early-mid July – September
As cucumbers grow past the point of maturity, their seeds grow into an expanding seed cavity, making them less useful in the kitchen
You can still use them at this stage though, just slice lengthwise and use a spoon to scoop out the seeds
Cucumbers that have grown so large that the skin is pale and the walls give easily when pushed are usually not so tasty
Gently pull cucumbers from their vines by hand, or use scissors
Be careful not to break the vines

Storing cucumber –

Wash, dry, and store in a container or bag in the crisper drawer of the refrigerator. Allow to come to room temperature for the best flavor.
Cucumbers can be refrigerated for 1 to 2 weeks, but pickling is the best method for long-term storage.

Using cucumber –

Cucumber Salad: Thinly slice cucumbers and toss them with sliced red onions, fresh dill, a splash of vinegar (such as rice vinegar or apple cider vinegar), salt, and pepper. This simple and refreshing salad is perfect for hot summer days.
Cucumber Water: Infuse water with cucumber slices for a refreshing and hydrating drink. Add a few mint leaves or a squeeze of lemon for extra flavor. It’s a healthy alternative to sugary beverages.
Salads: Chop or dice and add to a fresh, green salad.
Tzatziki Sauce: Grate cucumbers and squeeze out the excess moisture. Mix them with Greek yogurt, minced garlic, fresh dill, lemon juice, salt, and pepper to make a creamy and tangy tzatziki sauce. Serve it with grilled meats, falafel, or as a dip for pita bread.
Cucumber Gazpacho: Blend in food processor – cucumbers with tomatoes, bell peppers, garlic, olive oil, and a splash of vinegar to create a refreshing chilled soup. Season with salt, pepper, and herbs like basil or parsley. Serve it as a starter or a light summer meal.