Cukes and I have run out of places to even pickle them (I need to buy a big crock with a waited thing to keep them below the liquid line).
Also okra and I'll probably do some peppers (mostly jalapeños and seranos) depending upon how my harvest is looking.
I want to do some shelf-stable pickles, but waterbath and pressure canning are both unpopular in Japan so any supplies cost an arm and a leg, especially if I have to import them with the duties and weak yen.