Wash zucchini, and cut in 3/4" cubes or slices about 1/2" thick. Put layers of zucchini in a large bowl with a sprinkling of salt between layers. Let stand at room temperature 12 to 15 hours. At the end of this time, drain and pat zucchini dry with paper towels. Peel shallots and cut in thin slivers. Pare apples; remove cores, and cut apples in thin slices.

Tie all the spices(black pepper, ginger,cinnamon, allspice) in a little cheesecloth bag and toss into a kettle, along with vinegar and brown sugar. Cook to the boiling point. Add zucchini,grated lemon rind, apple slices, shallots, raisins and cook over low heat until zucchini is tender but not soft and mushy. This takes only a few minutes. Discard spice bag and transfer zucchini mixture to 4 sterilized pint jars, using all the pickling liquid. Seal and let stand 1 week before using.