Zucchini-Melitopol

On the Bank 1l:

700 g zucchini

70-80 ml vinegar 6%

15 g salt

15 g dill

6 g parsley leaf

6 g leaves horseradish

0,5 g on stuccowork, black bitter pepper, Bay leaf

1 garlic clove

Peel zucchini and cut into circles on 2-2,5 cm, greens length of 3-4 cm, cut the garlic into 3-4 pieces.

Put the spices and half the greens on the bottom of the jar, then put the zucchini, remaining herbs, spices.

In a pan pour 300 g of water, add salt, boil 15 minutes, add the vinegar.

Then canning to do so: in banks pour hot marinade, cover them resterilizable lids, sterilized jars 10-12 minutes

Banks cork, to turn upside down and allow to cool.