<i>Have ready hot, sterilized jars and their lids</i> In a large nonreactive bowl, combine the zucchini and celery. Add 1 Tbsp of the salt and the ice cubes. Cover and refrigerate for 2–3 hours. Drain, rinse, and then drain well.
In a large nonreactive saucepan, combine the vinegar and the remaining 1 Tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to dissolve the salt.
Meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jars.
In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf, and 1/2 tsp peppercorns. Divide the vegetables among the jars, filling them to within 1 inch of the rims.
Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding more vinegar if needed. Remove any air bubbles and adjust the headspace, if necessary.
Add 1 Tbsp olive oil to each jar. Wipe the rims clean and seal tightly with the lids.
Process the jars for 10 minutes in a boiling-water bath. Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week.
This recipe is reprinted with permission from <a href="http://www.weldonowen.com/food-drink/baking-desserts/art-preserving>The Art of Preserving</a> by Lisa Atwood, Rebecca Courchesne and Rick Field and published by Weldon Owen.