I'm afraid you know what needs to be done.
Personally, I'm terrified of canning. Never done it, and I don't intend to start out without guidance of a knowledgeable adult. I get no thrill from knowing I could potentially give my family and friends botulism. So that's out. Instead I present this:
Ed's Refrigerator Pickles (from Peggy P., mother of my freshman-year college roommate)
1. Scrub cucumbers; cut as you choose.
2. Pack in gallon jar (or whatever jars you have) as tightly as possible.
3. Fill in the gaps in the jar with the following:
1 large onion
2 cloves pricked garlic
6 stems of dill (may use less, esp. if you’re using smaller jars)
4. Make a brine of the following:
1/2 c canning salt
1 1/2 quarts water
Bring to boil and stir well, then pour into jars.
5. Cover with airtight lids and let sit at room temperature for 3 days.
6. Refrigerate to make crisp.
(Keeps 3-4 months in fridge.)
That one's a beloved favorite. But if you'd prefer a sweet pickle, I present this one, which I've eaten, though I have not prepared them for myself.
Microwave Sweet Pickles
2 c peeled cucumbers, sliced thin
3/4 c onion, sliced thin
1 c sugar
1/2 c white distilled vinegar
1 tsp salt
1/4 tsp turmeric
1/4 tsp celery seed
1/2 tsp mustard seed (or dry mustard, if preferred)
Mix all in a 2 quart bowl. Microwave high 8 to 9 min. Stir twice during cooking. Cool. Cukes will be crisp and onions translucent. Store in refrigerator.