RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf. Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the peppers, covering them completely and leaving 3 cm of head space. Remove any bubbles and add liquid if necessary to maintain head space. (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this.) Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar. Makes 4 Jars