Lacto Fermentation and Pickling then canning

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I am at a quandary and was hoping you guys could help.

I am growing Pepperoncini and Hungarian wax peppers for pickling and may try some Okra.

My dilemma is that, my produce is coming off slowly, not enough to pickle and can, so I was looking for an alternative method. I wont freeze the peppers so that option is out.

My plan is to start the peppers off Lacto Fermenting and add to the jar as I harvest more peppers. I would start the Lacto Peppers in quart jars then after I get 2 or three going, transfer to half pint mason jars and can.
I was hoping to get a few jars ready this way then water bath can for stable shelf storage, that is if I accumulate enough.

I have already been harvesting then doing a quick blanch and dropping in some pickle brine leftover from some store bought dills.



Would I need citric acid when canning?

any tips or advice?