Cut 2 onions into feathers, 1 cucumber into slices, and 1 carrot into thin strips.

Place the cut vegetables into glass jars.

Add 5 peppercorns, 2 bay leaves, and 2 sprigs of oregano to each jar.

In a pot, cook 3 cups of water, 3 cups of vinegar, 1/2 cup of sugar, 1/4 cup of salt, 1 tsp of peppercorns, and 4 bay leaves until just before boiling.

Pour the hot mixture into each jar, let it cool, and seal tightly.

Refrigerate for at least 2 hours before consuming. The longer you leave them, the better they get.