Heat a splash of olive oil in a large non stick pan, then add the onion and garlic, saute for a few minutes, then add the peppers, carrots, oregano, peppercorns, and bay leaf. Saute for just a few minutes.
Add the vinegar, water, and sea salt. Bring to boil the reduce to a simmer and cook for 10-15 minutes, stirring occasionally or until the peppers turn to an army green color.
Fill each jar with the pepper and carrot mixture, top up the jar with the brine. Cool to room temperature, cover and store in the fridge. Can be used after a few hours but wait for a day or two for the flavor to develop.
Provided courtesy of good friend, Stephen Connell.