Rinse the tomatoes well, sort and dry.
Peel the onion and cook the spices. Wash the courgettes and remove the tails.
Cut the zucchini into thick rings.
At the bottom of half-liter jars, put one whisk of dill, 5-6 allspice peas and 2 cloves each, a little onion cut into half rings. Put tomatoes in jars, alternating them with zucchini slices.
Pour boiling water over the jars and leave for 20 minutes.
Drain the water into a saucepan, add to 1 liter of drained water, 2 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar. Boil and add 2 tbsp to the marinade. tablespoons of vinegar. Pour marinade over and roll up.
Marinated zucchini with tomatoes are ready. Can be stored at home or in the cellar.