Thinly slice the zucchini using a mandolin slicer or a sharp knife. Place in a large bowl with the eschalots and sprinkle with the salt. Cover with ice-cold water, stir well and leave to stand for 1 hour. Drain the zucchini and dry well with paper towel.
Meanwhile, place all the rest of the ingredients in a large pan and bring to the boil. Simmer for about 3 minutes, making sure the sugar has dissolved. Leave to cool a little then add the veggies, stirring well.
Spoon into sterilized jars, topping up with the pickling liquid and seal. Leave for a few days in the fridge before serving.
These will keep in the fridge for a couple of months.
