Zucchini and bell peppers in mustard marinade

3-4 sweet pepper

3 cloves garlic

2 small zucchini

1 head onions

10 tsp salt

ice

Marinade:

1 glass vinegar

1 glass sugar

1.5 tablespoons dry mustard

1.5 tablespoons dry tarragon

1 pinch saffron

Rinse, dry peppers and zucchini.

Cut the zucchini in the circles of 1 cm thick.

Cut off the stalk from the peppers, cut out seeds, cut into thick rings peppers.

Peel onions, cut into rings, finely chop the garlic.

Put the prepared vegetables in a large bowl, add ice and salt and leave for 3 hours, then carefully drain the water and put on layers of vegetables sterilized jars.

For the marinade mix the vinegar and sugar, add the saffron, tarragon and mustard, bring everything to a boil.

Pour the hot marinade over vegetables, cork lids, store courgettes and sweet peppers in mustard marinade in a cool place.