As rhubarb is about ready I'm thinking of trying a rhubarb, carmelized onion pickle I saw recently - dried cranberries, sherry vinegar, cranberry juice, orange zest and jalapeno. You pre salt the rhubarb and then pour hot syrup over to keep the rhubarb from getting mushy. Said to be great with fish and pork.
Waaaay back in the day, the bar at the OC used to sell pickled eggs right out of the jar. More than once I made my dinner of a cold beer, a pickled egg and a slice of beef jerky, but I was younger then.