Savory squash

90 g dill

30 g celery

15 g horseradish leaves

3-5 Garlic - cloves

For pickling should be selected fresh, just collected immature seeds squash greenish-white or greenish-yellow in color with a diameter of not more than 7 cm. They wash brush and cut off the stalk. At the bottom of the cans are placed third of the spices, then half cans tightly stacked scallops. In the middle of the second part of the banks put spices and then fill the tank up to the top squashes. At the end of the remaining stack spices. Filled cans pour brine (50-60 g of salt to 1 liter of water), cover lids and incubated at room temperature for 8-10 days and then brine was added to cover the scallops and stored in a cool room, better - in the refrigerator.