Slice zucchini into about ¼” to ½” slices, onions into thin rings, slice garlic cloves and cut pepper into strands.
Prepare syrup. In a large pot combine water, sugar, vinegar and salt. Bring to a boil and remove from heat. Clean and prepare canning jars. Fill canning bather with enough water so when jars are submerged the water is about 1” from the top of jars. Bring water to a boil. (Be sure to use rack).
Evenly add the (or divide among jars) carrots, onion slices, pepper head, dill sprig, pepper, tomato(s) and bay leaf between the jars.
Fill each jar with the zucchini slices.
Pour syrup into each jar.
Wipe rim of the jars. Close lid and lightly twist on the band, not TOO tight.
Add jars to boiling water, cook 8 minutes on med/high heat. Remove jars from water. Tighten bands all the way.
Lay out a towel or small blanket on table or counter tops, place all the jars UPSIDE DOWN on towel. Cover jars with a towel or blanket and let it sit this way for about 12 hours or overnight.