Ba Tempte full sours. Yum. Cornichons are also quite delicious. I also like these little jars of imported Israeli sours I see on the supermarket shelves near me. Those pickles are long and thin and have a nice crunch.
Those sound awesome! How do you do that?
got 'em in indiana, too. 
For pineapple make a syrup with equal amounts sugar and cider vinegar, add in any juice from when you chopped the fruit into chunks. Heat until the sugar dissolves, bring to a boil, then steep cracked cinnamon, whole cloves and chunks of dried ginger root tied up in cheesecloth in the syrup for a while, 10 minutes or so. (Maybe a tablespoon of cinnamon and a teaspoon each of the others.) Add chopped pineapple, cook for another 5 minutes. Pull out the spices. Fill hot, sterilized jars and process. It tastes delicious right away but the flavor mellows and improves if you let it sit for a month. I just opened a jar that was over a year old and it’s still mighty tasty although darkened somewhat.
For peaches I start with the recipe in the Ball Blue Book (all you need to know about canning, usually available wherever canning supplies are sold) and just punch up the spices a bit.
Try the hot pickles at Famous Dave’s. Ms. Malienation loves 'em.
Bread and butter pickles are my favorite. After that, sweet pickles. Homemade are the best, but I purchase Vlasic bread and butter sandwich stackers or Farman’s sweet pickles.
I can’t really abide dill anymore. When I was a wee kid, I just overdosed on those things, and I really haven’t but one or two that I’ve liked since then.
Really? Amazing… I suppose that every national chain must be local somewhere… it’s just odd to find out that I’m the local.
My Grandma’s pickles are the same way. She makes these wonderful dill pickles, nice and crisp and garlicky… mm and these ones called Polish Dills, which taste to me like a garlicky bread and butter (I dislike bread and butter but I love these ones…)