Marinated zucchini for the winter is a great snack for any festive table and not only.
Cooking time 30 minutes
Zucchini 4-5 pcs
Dill umbrellas to taste
Head of garlic 1 pc
Bay leaves 4-6 pcs
Allspice peas 10-12 pcs
Vinegar 6% to taste
Sugar to taste
Salt to taste
Wash and dry the courgettes well.
Wash the jars well, put dill, 2-3 cloves of garlic, 2 bay leaves and 4-5 black peppercorns in each umbrella.
Cut the squash into slices and place tightly in the jars.
Pour boiling water over and cover, leave for 10-15 minutes.
Drain the water into a saucepan from cans, add 2 tbsp for 1 liter. tablespoons of salt, 2 tbsp. tablespoons of sugar.
Boil the marinade, add 2 tbsp. tablespoons of 6% vinegar per 1 liter and pour into jars with zucchini.
Roll up the lids and put in heat until it cools completely. Marinated zucchini are ready for the winter. Store in a cellar.