I'd be curious as to what methods you read about that would allow you to store them until January?! FAIK and as far as most of the cuke discussion here would seem to indicate - long term storage of cukes just isn't possible. They aren't usually considered a "storage" vegetable since they are 90% water.

With fridge storage they won't last more than 7-10 days and the quality falls off even in that short time. Freezing doesn't work as they turn to mush. Drying slices would hold a bit longer but they would have to be re-hydrated and most of the flavor is lost.

The most common method of preserving cukes is as pickles or relish but that wouldn't help you. Best bet I think is store bough cukes come January. Sorry I can't help more.

Dave

If they are pickling cukes that need no peeling, you can cut into slices or spears and store in some white or cider vinegar and salt in the fridge. For these I also use rice wine vinegar, with no water added. I have some pickled jicima in my fridge a year now and made it the last time I whipped up a batch of California rolls (veg Sushi). The cukes will only stay in the fridge about 3 months tops and then start to lose more crispness. Cukes are just to high a water content to allow them to sit in the fridge as is, as they get soft and slimy after about a week. In winter, you can usually find pickling cukes in supermarkets, but talk to the produce manager and ask them when the cukes are delivered so you get them as freah as you can. They cannot be grown indoors unless its in a heated greenhouse and has some means to pollinate them by bees.