Trim ends from zucchini and cut into 4 x 1/2 x 1/2 sticks, or the length that will fit in jars allowing for 1 headspace, discarding any pieces that are just the interior seed portion.
In a large non reactive bowl, layer zucchini, ice cubes and salt, using about 1/3 of each layer. Add cold water to cover by about 1 . Place a plate on top to weigh down zucchini. Cover and let stand at a cool room temperature for 3 hours.
Meanwhile prepare jars, lids and bands.
In a colander, working in batches, drain zucchini well and set aside.
In a saucepan, combine sugar, vinegar and 2 cups water. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minute. Reduce heat to low and keep liquid hot.
Working with one jar at a time, pack zucchini and 1/6 of the hot pepper strips into each prepared jar, leaving 1 headspace.
Add 1 bay leaf and 1/2 tsp mustard seeds. Pour in hot pickling liquid, leaving a 1/2 headspace. Check for air bubbles and adjust headspace if needed by adding more pickling liquid.
Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.