Cut up all your veggies into what ever shape you like, making sure they fit into the jar that you will pickle them in.
In a medium sized saucepan add vinegar, sugar, lemon peel and salt; bring to a slow boil, whisk until all the sugar is dissolved,
Wash a quart canning jar and fill with hot water. Let stand while you are bringing the brine to a boil.
Once the sugar has dissolved in the brine, pour the water out of the jar and fill with veggies. Pour the brine over them, let cool, then cap and refrigerate.