Make lots and lots of pickles of all kinds and can them. Then make lots of different kinds of relishes. That's the only reason I grow lots of cukes. :)

As for dehydrating, cukes aren't listed on any of the "official" dehydrating guidelines most likely because they are more than 80% water and it would take a long, long time to do. But yes folks do it and make cuke chips. I have seen instructions posted on the web from several sources including

http://ruralspin.com/2012/09/26/3-recipes-for-dried-cucumbers/

and

http://www.foodstoragemoms.com/how-to-dehydrate-cucumbers-in-an-excalibur-dehydrator/

I dehydrate cukes every year, a goodly quart jar stuffed full, sometimes a bit more.

I don't leave the skins on- I peel them before slicing. I find the peels kind of tough and bitter when dehydrated. So I peel, slice around a quarter inch slices... And dehydrate them. I use the veggie temp, I think that's around 135. How long depends on just how juicy they are, but it can take all day or all overnight.

i like to use them in ice water- it's very refreshing. Sometimes I do dehydrated cukes and a dehydrated lime slice or two. I also like grinding them up into a powder to add to ranch dressings or to make homemade cucumber ranch spice mix, or make tzatziki sauce instantly without the water level of fresh cukes..... Sometimes toss some into soups or stews.

the big thing is you have to keep them well sealed or they can get soft in storage. I use a vacuum sealer with the jar attachment.

thanks for the info beesneeds. I don't have a cucumber excess right now but I had never thought to use dehydrated cukes to flavor sauces.

This thread has peakedmy interest. Now I have to try dehydrating cukes.

Interesting, especially since I have too many cukes in my fridge to eat but not enough to make pickles (I don't think, I'm not a very experienced pickle-maker). I do however, have a dehydrator...

greenbean08, there are some small batch pickle recipes that only make a jar or two. You don't have to process them, just keep them in the fridge or freezer. Google freezer pickles. I thought they can out pretty good (sweet pickle chips) and you can have homemade pickles on your table for the holidays.

I do need to look into something like that. I did a "micro batch" of some sweet pickles my mom makes that I didn't process (just going to keep them in the fridge). I need to taste them to see how they came out. I was waiting for them to set for a bit, but it's probably time to taste them. DH wants dill pickles though.

I'm pretty sure you'll find some refrigerator dill pickle recipes. I have a jar of pickled sugar snaps that are not a sweet recipe. Google. The Taste of Home recipes are usually pretty good. I think the "real" dill pickles are brined but I don't have a recipe. I got a Perfect Pickler gadget at the farm and feed store which fits on any wide mouth canning jar. I've been fermenting other vegetables like salsa starter (green peppers etc). With the gadget you can make a single jar of sauerkraut. I've done pickled carrots but not cucumbers. These are modern small batch recipes for the old time recipes that used to be made in big pickle crocks. They are called "pickles" but vinegar is not used. No canning is involved. Unfortunately, my husband is not a pickle eater. You can find recipes that don't require a gadget. You just have to keep the cucumbers weighed down to stay below the liquid. The gadget lets air out (gases will form) but doesn't allow air back in. Have fun.

thanks for that nice info.

I dehydrated some cucumbers yesterday. I'm not in love with the flavor. Oh well, I do love to experiment.