Immediately after pickling. They're now a darker colour.
I chose a Pickled Cucumber recipe from the Taste.com.au website after considering pages and pages of recipes. I was also tempted by this recipe, and a couple of bread and butter cucumber recipes, however, in the end I couldn't go past the sheer simplicity of the Taste version. It basically required you to thinly slice the cucumbers, stick them in the jars (note, the recipe states a preparation time of 10 mins, yet it took me about 2 hours to cut and arrange the items in the jars and sterilise the jars) along with dill and black pepper (I added black mustard seeds as well), then pour over a boiling mixture of water, white wine vinegar and salt. Too easy!
You have to wait a week before eating. I was a wee bit nervous this evening when I performed the ceremonial pop of the jar, however, they tasted perfect.
I'm feeling slightly smug right now. Happy times.