Not exactly what you're looking for, but vegetable slices layered in a dish sprinkled heavily with lemon-pepper seasoning and left in the fridge for a day make really good Japanese-style pickles. Pour off the liquid that gets drawn out occasionally, and rub/shake off the seasoning before eating.
I discovered this entirely by accident - I had a little baggie full of baby carrots sprinkled with lemon-pepper I brought to work with me one day and didn't eat at lunch. By that afternoon, I was wanting a snack. Surprisingly good.
I tried to make pickled eggs one time with a mix from the store. Utter disaster. Haven't bothered since.
Oh and commercial pickles are good for one more use. Just throw chopped vegetables in the leftover juice and in a day you'll have decent pickles. It only works once, though. After that, the vinegar, salt and spices are spent.
