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Using a Y-peeler, shave carrots lengthwise into ribbons, rotating carrot as needed. Alternatively, use a mandolin to shave the carrots. Once carrot can no longer be peeled, thinly slice any remaining carrot. In a large bowl, toss carrots and ½ teaspoon salt. Chill, uncovered, for 30 minutes.
While carrots sit, a medium saucepan, whisk together vinegar, sugar, water, garlic, bay leaf, ginger, remaining 1 tablespoon salt, and black peppercorns; cook over medium heat, whisking occasionally, until sugar and salt are dissolved and mixture is boiling, 2 to 5 minutes.
When ready to pickle, place one 1-pint glass jar under hot running water until heated through, about 30 seconds; shake dry. Pat carrots dry using paper towels. Layer carrots and shallot into warmed glass jar. Set aside.
Pour hot vinegar mixture over carrot mixture in jar; place a piece of plastic wrap directly on surface to keep mixture submerged. Chill, uncovered, in refrigerator until flavors meld and carrot mixture is cooled, 1 ½ hour. After 1 ½ hours the carrots can be served or the jar can be tightly sealed and the pickles can be refrigerated for up to 1 month.