Golden recipes ки zucchini blanks for the winter

Make marinade

1. Pour 1 liter of bottled water into the pan and bring it to a boil. Pour 40 g of granulated sugar and 20 g of salt into the boiling liquid. Thoroughly mix the components until the grains of the dry components are completely dissolved. After boiling again, pour 120 ml of table vinegar and immediately remove the pan with the contents from the stove. We leave the cooked marinade at room temperature until completely cooled.

We are collecting conservation

1. We clean and thoroughly wash one large carrot and one medium onion. Carrots are either grated on a Korean grater or cut into thin circles. Cut onions into thin rings. In four clean, dry 700-gram jars, place 1-2 sprigs of fresh dill, a few carrots and a few onion rings.
2. There we send 1 bay leaf, 5 peas of black pepper and a couple of cloves of garlic.
3. We carefully wash young zucchini in an amount of about 2 kg, and then cut into thin slices.
4. We wrap each slice in a roll, and then tightly fill each jar with them.
5. The resulting composition is poured with a cooled marinade. We cover the jars with the contents of the lids, but do not twist.

The final stage

1. We send the cans to a large pan, the bottom of which is covered with a towel. Fill the pan with running water to 2/3 cans. Bring the liquid to a boil, and then boil the preservation on low heat for exactly 5 minutes.
2. We take out the cans from the water and tightly screw them with lids. We turn preservation upside down and in this form allow the zucchini to cool to room temperature. We send preservation to a cool place for storage.