Once you ferment cucumber pickles you will never go back. Just warning you that you'll never want to eat a store-bought pickle again. :) Mine made it through winter beautifully in a half gallon jar in the fridge, and I just ate the last one a few days ago. Now anxiously checking the little cucumber plants for signs of fruit. One thing I learned, slicing the very tips off of the cukes is a good thing, cutting them into spears is not (turn into mush). Another thing that is amazing is fermenting peppers and making your own lactofermented hot sauce.
I have never had much luck with freezing zucchini - if anyone has a good method, let me know.
This is the first year that my garden is in full production, with all of the raised beds in, so there will be lots of preserving to do. Just ate the first raspberry yesterday, but expect to have enough blueberries, raspberries and blackberries to do some freezing. Growing acorn, spaghetti and Australian butter winter squash, potatoes, onions, sweet potatoes and carrots which will get stored in my basement "root cellar". Garlic storage has been a problem, so this year I will probably just mince most of it and freeze it in oil for cooking.
With 21 tomato plants, including 8 paste tomatoes, I expect that lots of canning and drying is in my future. Want to try making my own ketchup this year. My other goals are to do a better job of drying and preserving herbs, freezing lots of okra for gumbo next winter, and to can mixed veggies as a soup base.
With the mention of freezing corn, I'm now thinking of hopping out and throwing some corn in the ground. I didn't grow any because with just two of us, having 15+ ears all at once is kind of pointless, and cutting it off the cob to freeze is kind of a pain and a mess. Freezing on the ears would be perfect though.
As far as preservation recipes, each year I make a batch of what's become known in our house as "pizza magic" - Melenzana Ali Olio or eggplant preserved in olive oil. Really good to add to pasta dishes, pizza and so on, for a nice umami flavor. It will keep in a jar in the fridge all year as long as you keep it covered in enough oil (the oil will taste really good for cooking too)