I grew up around canning and frankly thought it was pretty gross. My grandma canned so many vegetables from the garden that she had to use the cellar in my parent's basement to store the surplus of goods. I remember going down to that creepy cellar at my mom's request, and hating all the cobwebs and creepy jars of lime pickles. Back then, you would have to bribe me to eat most of the canned goods in my parent's cellar. Over the decades, canning really became a lost art that is thankfully rising back up in popularity. Not ready to start with full-on water-bath canning? Try this easy-peasy recipe for Refrigerator Pickles and you won't be disappointed. You may even give yourself a pat on the back afterwards.
* regular iodized salt can be used if needed, but your solution may cloud over time
** wide mouth may be easier to use if your cucumber slices are wider