Zucchini with garlic

3 kg zucchini

2 Art. l. sugar

1.5 Art. l. salt

0.25 ml vinegar

dill

garlic

This recipe canning zucchini is better to take the young, colorful.

Cut the zucchini slices of medium and place in a saucepan, add the vinegar, sugar, salt, crushed garlic (to taste, the more - the better), leave for 2 hours.

Add to squash dill, spread the mixture into sterile jars, pour juice formed during pickling, sterilized jars 0.5 liters 8 minutes, then roll up.

This recipe can be prepared and canning cucumbers, cut them into 4 pieces needed along.