I know I've posted this before, but here it is again! Something I learned at a Chinese restaurant that I used to go to in my teens, and they would put a bowl of these on the table, to eat while looking at the menu! Just a sweet and sour pickle, you can add different seasonings to.
Just cut the cukes in half, then scoop out the seed core. Cut into 3 or 4 strips, about 3/8" wide, then into 2-3" fingers, depending on what you want. Put them in a quart mason jar - if filled all the way to the top, add 1/3 c sugar and 1/3 c white vinegar, and 1/2 tsp salt. Seal the jar, and shake, to dissolve the sugar. Let sit at room temperature a couple of hours, shaking a few times, then refrigerate a couple more hours. It will keep for a long time. After draining, different seasonings can be added - a little sesame oil, and maybe some hot oil, for Chinese, but anything you like can be used.