I use those too after scooping out the seed cavity. I have plenty to share but I'm probably too far south to make it worth your while...about 60 miles south.

I use them to make "watermelon" pickles. They work great! I also have a crab salad recipe that calls for diced cucumber and I find that my oversized ones, diced small, are perfect.

I wonder if there is a way to preserve all the extra for use over winter. Do you know how intense a brine has to be in order to preserve? I don't want them to be so salty that they are unuseable. Carmellia