Let me say at the outset; I am not the queen of pickles my mother in law was. I am only a dallier in the art of canning. I have made many things over the years, starting in the 1970s in Guatemala, where a decent pickle was not to be found. I planted cucumbers, picking them when nice and small and made dill pickles, which became the rage at family gatherings. They were good, but I never ventured to other types of pickles until much later.
Pickles are not the only thing to can, of course. I also made jams and preserves back then. I had loquat and guava trees in the yard where I lived and learned to make preserves from these previously unknown fruits. On a visit to Guatemala, my Mom brought me some packets of Sure-Jell for me to try. Back then, I had a big garden and grew a lot of Roma tomatoes. The Sure-Jell insert had a recipe for Spiced Tomato Jam. I made this and my children and I just loved it. I continue to make it once in a while to this day.
Later on, back in the U.S., and on a second marriage, I was introduced to my new husband's loves. Having grown up with a mother who canned nearly obsessively to keep nutritious food around through the long winter months in South Dakota, he was a near fanatic about her Lime Chunk Pickles and Bread and Butter Pickles. I have made the Bread and Butter Pickles a few times, but not yet attempted the Lime Chunks. My Sister-in-Law informed me we will be making those together this year!
Outside of pickles and jams, I have made corn relish, pickled beets, and also Mom Rawstern's Green Tomato Relish. There are likely things I am forgetting right now, but I am always looking for new things to try, so there will be more to come.