1. In a pot, combine veggies and add enough water to cover, bringing to a boil. Cook for 3 minutes and then drain vegetables. 

2. In a non-reactive heavy pot, combine the 3 cups water, the vinegar, sugar and salt, Bring to a boil and dissolve the sugar. 

3. Pack veggies into 6 hot, sterilized pint jars, leaving 1/2 inch headspace. Add bay leaf, garlic, and jalepeños evenly to each jar. Pour the hot vinegar mixture over the veggies, maintaining the 1/2 inch headspace. Discard any remaining mixture, wipe the jar rims, adjust the lids and screw on the bands. 

4. Process filled jars in boiling water canner for ten minutes. Remove from canner and cool on wire rack.