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. You may need to invest in new custom kitchen cabinets if you start canning often. All those pickles and jams will have to be stored somewhere.