I plant a big vegetable garden in the spring and end up pickling a lot of food. This year I made pickled green beans, carrots, zuchini, cucumber spears, saurkraut and jalapenos.
The green beans were out of this world good, the saurkraut was good but not seasoned quite right. The jalapenos are freaking amazing and have become a staple in my cooking, somehow the pickles are WAY hotter than the original peppers. I make a tomatillo salsa with pickled peppers that is mind blowing.
All of these are traditional kosher salt lacto pickles. I've read a lot about the supposed health benefits of pickled foods, and I do tend to eat them more if I'm sick or taking anti biotics or something but I haven't come across any claims from non hippy dippy weirdo sources so take it with a grain of salt (hah).