If you want to preserve cucumbers long term you'll either have to pickle them, ferment them, turn them into relish, or something similar. Once harvested they'll just continue to go downhill regardless of where you keep them.

Rodney

This post was edited by theforgottenone1013 on Sun, Sep 7, 14 at 17:47

Do a lacto-fermented pickle! Stuff a bunch of pickles in a big jar, add some pickling spice, dill, maybe a hot pepper. Pour a brine containing 1-2 tbsp of kosher or pickling salt per quart over them. Weigh them down with a plate. They may get a little bit of scum on top, which is just yeast. Scrape it off each day and make sure nothing is floating. You'll have pickles in 1-2 weeks.
I add a bit of something else that I've fermented, such as preserved lemon, to get things started very quickly but it's not necessary. You can also add some yogurt whey if you want, it will add good microbes to speed things along.