We had a few pickling cukes already matured.
Here's one being prepared for dill pickles.
They are made with a salt brine, mustard seeds, dill (we used regular dill becauase we could not find pickling dill. We should grow our own!) and some garlic.
Next time we will use a little less salt. They sit out for two days, and then go in the fridge and last for several months. Apparently if you add in a little whey they last for 6 months.