Dill pickles are perfectly adequate but they're sort of a base model. You can ferment cucumbers with garlic and salt in any number of spices, herbs or seeds and produce something good. "Great" is challenging, but "pretty good" is easy to achieve, and even interesting failures are interesting. Basil and cumin pickles are way better than dill, IMO. Cardamom pickles were an interesting failure, too perfumey for my tastes.