Blanch ubod in boiling water for 10 minutes. Drain.
Mix together the carrots, peppers, onion and salt. Let stay for about 30 minutes.
Squeeze vegetables in a cheesecloth to remove juice. Combine squeezed vegetables with ubod.
In a separate saucepan, boil all pickling ingredients without stirring.
Pour hot pickling solution into ubod mixture.
Pack in clean jars. Cover and store for a few days before serving to allow vegetables to absorb the pickling solution and become crisp. Serves 8.