Without fermentation: savoury pears and apples. They combo really well with pulled pork and cheeses. Recipe:
Prepare a brine with two parts vinegar, one part water, seasoning to taste. (I typically use salt, sugar, black pepper, allspice, dill.)
Peel and dice the fruits, immediately throwing them into the brine to avoid browning.
Cook the fruits in the brine over low fire, until they hit your preferred texture.
Jar it while still hot, making sure to not let air in the jars. The jars can be kept at room temperature indefinitely, as long as still closed.
With fermentation: sauerkraut with onions, carrots, bell peppers alongside the cabbage. For seasoning I typically add garlic, a habanero pepper, ginger, black pepper, and dill. Just shred/mince/slice all ingredients together, weight them, and add 2% salt.