The cucumbers definitely won't freeze. You'll have to pickle them, or make some relish. We have a book from Bernardin (jar manufacturers) that is pretty good. They tend to err on the "better safe than sorry" side of food safety issues. Older cookbooks (Fannie Farmer, etc.) are a little more easy-going. But read a book. You'll want to do it right - you don't want botulism.
Canning seems kind of daunting, but it's not really very difficult. You just need a big pot and a few (relatively inexpensive) accessories. And holy cow, you'll feel so rustic!
For the peppers: wash, seed and slice the peppers, spread them on a baking sheet, and freeze them. When they're frozen, transfer them to a ziploc bag. They'll last a few months like that. Also, you could pickle them, or add them to the relish you make with your cukes. You could also try drying some of them. No guarantee that it'll work, but I've done it with small chilies. Put a thread through the stem and hang them until dry - simple!
