Prepare your vegetables by slicing off any unwanted tops or bottoms and peeling away any unwanted skin. Cut them whichever way you prefer–spears, round chips, ribbons, etc. I suggest using a mandolin for thinly sliced chips and a vegetable peeler for peeling thin ribbons.
Pack the vegetables into glass jars, add your flavorings (herbs, spices, hot peppers, etc.), and set aside.
In a small saucepan, whisk together the vinegar, water, sugar, and salt. Bring the mixture to a simmer, stirring occasionally, until the salt and sugar have dissolved and everything is well blended. Remove the brine from the heat, and carefully pour it into the jar over the vegetables using a funnel. Set aside and let the jars cool to about room temperature.
You can dig into the pickled vegetables as soon as they've cooled, but I definitely recommend covering them and refrigerating them until they're cold and crisp. The vegetables are best and most crisp within the first five days of pickling.
These quick pickled vegetables will keep in the refrigerator for about three weeks.