Thanks all. And you’re right JimmyM, I wasn’t really thinking in terms of taste. I don’t actually like fresh cucumbers at all. But pickles I love. The pickling process I would think would override any fresh taste differences between cultivars. But I was more concerned about traits that affect production (parhtenocarpic, gynoecious), disease resistance, and more subtle things like thin skin like galinas mentioned. I like Evertt’s thoughts on the parthenocarpic trait allowing them to be productive, but covered, and maybe keep out the cucumber beetles. That sounds like a huge benefit to me.
I only have a 15’ row allotted, so was hoping I could produce enough in that space that I can make a few jars at once, rather than just 1 jar at a time, because canning requires so much setup and time investment, and heat in the house. But @TNHunter 's fermented suggestion sounds good, since I guess no cooking is involved at all? From reading the comments on that video, you can have a jar fermenting and add more pickles as you get them? How long do pickles like that keep in un-refrigerated storage? Or do you have to keep them in the fridge? Oh, and can you use just any old grape leaf? I have some wild grape vines nearby…