Pickled Jalapeño Peppers

Wash, split and remove stems from peppers; set aside.

In a medium saucepan, combine vinegar, water and oil; bring to a boil. Drop in peppers, onion and carrot slices; cook just long enough for peppers to change color.

Place peppers and vegetables into pint jars to which 1/2 teaspoon of salt, 1 garlic clove and 1 bay leaf have been added to each.

Distribute liquid into jars.

Seal.