Spicy zucchini with mint and Bay leaf

1,5 kg zucchini

1 l water

70 g sugar

60 g salt

10:

black peppercorns

garlic cloves

Laurel leaves

2-3:

sheet horseradish

mint leaf

1 tbsp. vinegar

hot pepper

green celery, dill, parsley

Wash and clean the zucchini, cut into pieces lengthwise.

Rinse the herbs, Pat dry it.

Put spices and herbs in jars, the top lay the sliced zucchini.

For brine water to boil, add sugar, salt and vinegar.

Pour the brine into the jars, then sterilize spicy zucchini with mint and Bay leaf 8-10 minutes (depending on the amount of cans) at a temperature of 90 degrees, roll up and cool down at room temperature.