Place half of the vinegar in a medium pot, add the water, salt, garlic cloves, and bay leaves. Mix to dissolve the salt and bring to a boil.

Add the peppers, turn off the heat and cover the pot.

Allow to rest for 10 minutes.

Place a clean kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel.

Pat dry the peppers as much as possible with kitchen paper towels.

Fill your jars with the peppers, adding in between some peppercorns, bay leaves and garlic.

Fill the jars with the remaining vinegar and press the peppers with a clean spoon so they will submerge very well in the vinegar.

Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling.

Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming.