Slice your vegetable as thin as you'd like. The thinner you cut, the faster it will pickle.
Put your sliced product into a glass jar. Mason jars work really well for this recipe as you can pour the liquid over your vegetable and use it for storage.
Combine vinegar, water, sugar, and salt in a small saucepan.
Heat over medium heat and stir to combine. DO NOT LET THIS MIXTURE BOIL. You only need to heat it just to the point before boiling.
Pour over your sliced product and let sit at room temperature for about an hour.
Store your pickled things in an airtight container in the refrigerator for about 7-10 days.