Place chilies/peppers and bay leaf in a hot,
sterilized 475ml (1-pint) jar.
Bring vinegar, sugar, water, salt and spices to
a boil in an enameled saucepan.
Ladle hot pickling liquid over chilies.
Carefully tighten the lid (use a band or cloth
as the jar will be hot) and allow to cool to
Transfer pickled chilies to the fridge and
store in refrigerator up to 4 months.