Salt the zucchini with garlic and bitter pepper

1 banks 3l:

1,8 kg zucchini

90 g dill

30 g celery

15 g horseradish

3-5 garlic cloves

1-2 bitter pepper

To better use zucchini not more than 15 cm long and 4-5 in diameter, with thick flesh and thin skin.

Wash, cut the zucchini stem.

Wash, chop herbs, peel the garlic, wash the bitter pepper.

For the brine 1 l of water to take 50-60 grams of salt.

Put on the bottom of the jar third spices, then put the zucchini, sprinkling spices, pour all the brine, cover.

At 8-10 days to leave banks at room temperature, after which, if necessary, is added to the brine and salt the zucchini with garlic and bitter pepper hidden in the cold.