Cut the pepper open, scrape the seeds onto a plate and let the seeds dry in a non-humid, shaded place, testing them occasionally until they break rather than bend. Leave at room temperature until completely dry. Pick the pods and remove the seeds when completely dry. Eggplants ready for seed saving will be dull, off-colored and hard. Cut the eggplant in half and pull the flesh away from the seeded area.
Cucumbers change color after they ripen and start to become mushy.
Cut it in half and scrape the seeds into a bowl. Remove their slimy coating by rubbing them gently around the inside of a sieve while washing them or soak them in water for two days. Rinse and dry. Cut it open, and scrape the seeds into a bowl, wash, drain, and dry. The exception is legumes, which store best in breathable bags.