Rinse the vegetables and chop into pieces. Peel the onion and garlic. Put all the vegetables in a bowl and sprinkle with the salt. Refrigerate for 24 hours. Rinse off the salt. Bring the water to the boil. Add the vegetables and boil for a couple of minutes. The pepper and courgette need only be dipped briefly in the water. Put the vegetables in warm, thoroughly cleaned jars. Mix the ingredients for the marinade in a pan and bring to the boil. Skim off any scum. Pour the hot marinade over the vegetables. Seal. Store in the refrigerator. Keeps for several months in the refrigerator.