I finally buckled down and bought myself a shokutaku tsukemono ki, a tabletop pickle press (I had been waiting to come across one that wasn't plastic, but that doesn't seem likely to happen).
It's quiet small, with a "capacity" of 2.2L, but I'm guessing that in reality it'll be about half that size. I have Ikuko Hisamatsu's Quick and Easy Tsukemono which covers eveything from lightly marinated cooked vegatables to rice bran — or nuka — pickles. (Nukamiso-zuke should probably be made in a non-plastic container; I've made them in a Burley crock, traditionally they're made in wooden barrels that breathe more). The size will be perfect for small batches of things; the screw helps pull more moisture out of the vegetables to speed fermentation.
I also think that the rectangular will be great for whole carrots, burdock strips, daikon, asparagus and other long vegetables (and I have multiple round crocks anyway). Here's to a spring of new and exciting pickles!
Lastly, anyone know if this warning is something to be heeded? (Click to enlarge).