Looking for non-standard (i.e. no dill) fermented pickle suggestions I'm looking for some outside the box ideas for fermented (sour) pickles.  Fermented pickles only use a salt water brine, spices and some time.

Here's a short list of what I'm NOT looking for:


Anything using dill
Sauerkraut
Kimchee


An example of what I am looking for is the selected answer for this question.

What flavorings do you use for sour pickles?

Cucumber pickles using tarragon.  A friend suggested red bell pepper pickles using lemon grass.

Let your brain go wild.  If you're having trouble thinking of something, pick a spice or herb and then a vegetable that might taste good pickled with it.
I'm including links to specific recipes here, but not all of these recipes give fermenting instructions. I'm sure you could do these fermented though - as opposed to using whatever other pickling method is given. 


Pickled watermelon rinds are fun - spiced w/ clove, ginger, lemon, and cinnamon.
Blueberries can be pickled - try with allspice, cinnamon, and clove.
Lemons or limes pickled with ginger and green chiles - or try with cinnamon, peppercorns, and a few hot peppers. I really want to try this!
Nuts can be pickled, too: Pickled Green Walnuts may be worth trying.
Have you ever had pickled ginger (commonly served w/ sushi)?  
Lastly, you can also apparently pickle fish. Pickled Herring, anyone? 


You may want to check out this book, containing 200 pickle recipes or this book with hundreds more.