>>17876
If you want vegetables with a long shelf life, I suggest looking into squashes of some kind. They can sit around for several months. They tend to be inexpensive and are quite nutritious. Root vegetables like carrots can last a long time too if refrigerated.
>And I'm presuming the cucumber pickling is just adding spices to the bottle and chilling in the fridge?
Not quite, the cucumber pickles are now in a salty, acidic, vinegar-based brine. Depending on the pH level of the liquid, these can last a few months. I used sugar, mustard seeds, black peppercorns, garlic, and dried dill to flavor them. There are countless recipes out there for this style of pickle.
>Never heard of lacto-fermenting before AFAICT.
Lacto-fermentation is process used to produce foods like kimchi and sauerkraut. Many plants can be preserved this way. You just need to keep them completely submerged in clean (chlorine,etc. free) water and salt. Natural lactobacillus bacteria will start converting some sugars into lactic acid, preserving the food.
https://www.thespruceeats.com/how-lacto-fermentation-works-1327598
>potatoes
Make sure they are away from light and moisture if you are not doi