ready in 4 h. 25 min.
Blanch carrots and zucchini for 2 to 4 minutes. Cool in ice water, then put in assemble standing straight in 2 glass jars.
Make the brine: Boil 2 cups each white vinegar and water, 1/4 cup kosher salt, 2 bay leaves, 3/4 cup sugar, the zest and juice of 1 lemon, and 1 teaspoon each peppercorns and coriander seeds; pour over the vegetables, then let cool. Chill at least 4 hours.