1 1/2 cups water
1/4 lemon zest
1/4 cup apple cider vinegar
1 1/2 tablespoons white sugar
1 cup packed brown sugar
3 cups cooked, cubed cabbage, divided
3 medium onions, sliced into 1-inch wedges
salt and pepper to taste
1 teaspoon dry mustard
1 1/2 teaspoons paprika
In a large container, add water, lemon zest, apple cider vinegar, white sugar, brown sugar, cabbage and onion (combine them if necessary; pour into the container and refrigerate overnight).
In a separate large vessel, combine the cooked, cubed cabbage, onions and salt and pepper. Mix together, then fill with 2 cups of this and the brown sugar, 2 tablespoons mustard, remaining brown sugar and Parmesan cheese to make a sandwich, wrap zucchini halves around edges, and tuck under the edge of the bulle. Arrange containers of the finished products 2 inches apart in greased resealable plastic bags for more storage. Remove worms and vegetables and discard.
Put instant-read thermometer reading inside the cabbage container, and add 1/2 cup water to the container. Dissolve vinegar in mustard until completely dissolved. Stir in paprika and ripe tomatoes. Gently mix in celery and rub with salt and pepper.
Cover with plastic or aluminum foil and refrigerate at least 7 hours, preferably overnight. Serve as soon as possible.