I have fermented and quick pickled all kind of vegatables; cabbage,squash, carrots, califlower, chilis, corn, etc...
The brine pretty much stays the same as the cukes (cabbabage make its own juice).
Made tons of chow-chow and squash relish.
Mixing up carrots, olives, onions, garlic, califlower, beans & peppers makes a good condiment.