Scrupulously wash and dry 6 one pint jars and lids.
Bring the vinegar, water, sugar, salt, peppercorns and bay leaves to a boil in a large pan. Boil, stirring, until the sugar has dissolved, about 3 minutes.
Add the chilies, onion, garlic, cauliflower and carrots, bring back to a boil and let cook for 5 minutes.
Carefully spoon the veggies into the prepared jars – trying to get 2 bay leaves and 2 chilies in each jar, top with the hot vinegar mixture, secure the lids and let cool. Once cooled, refrigerate for up to 1 month.