We made pickles
Kirby cucumbers are right for pickling. They are cheap and in season right now. Pickling is easy, the hard part is getting the jars together. I use whatever I have around and it usually works out. A funnel helps but you can do without. You can use the same method on radishes, carrots, most any other vegetable.
The idea of pickling is to submerge the thing to be pickled in salty water for a period of time. Submerging is essential, otherwise any of the vegetable that is un-submerged will mold. You can fill a plastic bag with brine and place it on top of the vegetables to keep them submerged. The jars I used have tapered tops so the cucumbers get wedged into the bottle and they don't have room to float up.
Using a scale, measure out 50 grams of kosher salt per liter. I used 100 grams of salt for 2 liters of water and that was enough brine to cover these cucumbers. If you don't have a scale, try 4 tablespoons of salt per liter of water. Add aromatics. Above, I used a couple cloves of garlic garlic,1 teaspoon dill, and 1/4 teaspoon each of coriander, peppercorns, sichuan peppercorns, mustard seeds, and a couple of crushed-up bay leaves. You can freestyle it with the aromatics, using some or none, all or other. Sometimes it gets above 75 degrees in our apartment, so we keep the pickles in the fridge for 3 weeks. If you have a place in your house that stays below 75 degrees, go ahead and store the jars there, and they will be ready in 1 week.
I have to get some more jars together and I will pickle some radishes which are also cheap and plentiful right now.