Interesting. I've done that with Cabbages I used to grow back in Rhode Island to make SauerKraut, was Delicious by the way, and also with Daikon Radishes for Kimchi. Daikon is a fun Radish to grow. I had forgot I'd planted it and when I found it in the fall the things were almost the size of a Baseball bat.
But I didn't know you could do it with most things. I'll give it a go with some Cucumbers.
Traditionally, I smoke, or Dry a lot of peppers, and pickle things like Beets, Peppers, Beans, Carrots, I like to pickle in a Sugar Brine with Vinegar and other spices, you can adjust the level of Vinegar so it's not soooo acidic. But this is traditional style pickling/canning where we submerse the Jars into simmering water until we get a vacuum seal. For those Long Northeast Winters...
One thing we do here in Hawaii is to flash freeze a lot of Greens. We have this very serious disease here called Rat Lungworm Disease.. You don't want to get it. It comes from particular slugs, and you can get it even from their slime trails, but more commonly by accidentally eating one in for example lettuce. I don't want to get it and we have small kids, so I harvest things like Bush Beans, Kales, Collards, etc.. Rinse and Process/De Vein them and then Freeze in Zip Loc Bags. Honestly, the Greens remain Ultra Fresh and vibrant. Rat Lungworm disease will not survive freezing for more than 24 hours, so after that we are good. So.. we freeze a lot of stuff.