For some reason my taste buds went out during the last stages of the big M. The one thing that never came back was of all ridiculous things, cucumbers and watermelon. Roll of eyes. They were favorites of mine.
One thing to do is cucumber kimchee. First chop the cukes coarsely. Since you've grown them yourself, harvest them young enough so you don't have to peel or seed. I cut a cuke into quarters, lengthwise, then chop into maybe quarter inch pieces.
salt the cukes and drain overnight. If they taste too salty, rinse and drain again.
Use some paper towels (or cotton real ones) to dry them. Then for each cuke chop coarsely one or two green onions, and slice a clove of garlic.
THEN use dried chilies and put in a ton of them. Toss in a jar and let sit for a week or so (yeah, I know, many would say months). I buy a specific type of chilies from an Asian grocer because it looks like the the chilies from kimchee I've had before, but have used a ridiculously varying amount of this and that and other things. If you salt or chili too much, I just pour it out, add another cuke, and then repack it. I do the same with standard cabbage kimchee.