I love making quick pickles (not the jarred type you store at room temp) and crave the briny, acid, sweet tang of it all. Admittedly I am not the most adventurous and usually keep the more basic things.
I'll make pickled fennel for a chicken liver mousse with champagne vinegar, mustard seeds, bay and peppercorns. Love this on sausages too. Sometimes I'll pickle red onions with cider vinegar and red wine vinegar and a good amount of sugar for pulled pork, these are good with no sugar at all too. Also did some french breakfast radishes with dill.
So what are you guys pickling these days?