The picture may be a little over-dramatic, but that's what happens when you make something so pretty in ten minutes.  You leave way too much time to stage the photo later on. 

First:  Buying good quality vinegar for this purpose will make all the difference.  You're making something that will probably be around for awhile, sprinkled on the occasional french fry or used to make one minute amazing salad dressing...so splurge on the extra two or three bucks.
As for the lemon, try and get organic since you're using the skin, a peeler is the easiest way to get it off, and don’t stress about unfurling it all from the lemon in one graceful ribbon.  The point is for it to be in attractive pieces because it will be visible in the bottle.  Sterilize the bottle by gently boiling it in water; the beauty of infusing vinegar, rather than oil, is that it will automatically fight off bacteria-- as opposed to welcoming it and inviting it to reproduce.  And finally: Don’t like garlic?  Omit it.  Try adding a few sprigs of fresh thyme instead.

Prep Time:  10 Minutes
Cooking Time:  None
Yield:  Varied
Ingredients:
Spiraled Yellow Rind of One Entire Lemon
2-3 Tbsp Black Peppercorns
2 Cloves Garlic, peeled and sliced in half
2 Cups White Wine Vinegar

Combine all ingredients in a sterilized jar.  Cover tightly and store in a cool, dry place for at least one week (ten days…better) before serving.  Keep refrigerated, shake gently before using and consume within about six months.