I've got a jar of okra in the fridge right now that I pickled this way. Try things like yellow squash, zucchini, baby carrots or carrot slices. I've got some pickled garlic in the fridge, too, that I canned last summer. Bet mushrooms would be good, too. Green beans, jalapenos, . . .
I always slice the bigger cukes and okra (and now all the other stuff Phyllis has got me thinking about
). The larger the veggie, the longer it'll take for the pickling juices to do their thing.
My brother has some strange daughters. They pour their pickle juice into popsicle molds and make pickle popsicles! Yucky!!