Peel and cut the carrots into sticks about 3 inches long.

In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt dissolve.

In a clean jar, place the carrot sticks, garlic, peppercorns, mustard seeds, and bay leaf.

Pour the hot pickling solution over the carrots, ensuring they are fully submerged.

Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before consuming.