Pickled zucchini with turmeric

Cleanly washed zucchini with skin (cut off the ovary and growth places on both sides), wipe dry with a kitchen towel, cut into circles of about 3 or 4 millimeters. I do not recommend cutting the circles thicker, because it will take more time for pickling and they will not look so attractive. Put the zucchini in a bowl. Separately dilute the water with vinegar (for lovers of a more sour taste, add more vinegar, but do not overdo it!), add all the spices according to the recipe and garlic with coriander (coriander seeds with peas must be crushed - I do this with a rolling pin on a wooden board, then they reveal their flavor stronger). Stir the contents well with a spoon, transfer to the zucchini, mix gently with your hands. This is done so that the circles are all soaked with brine and are not damaged during mixing. Then cover with a plate, press down well and put in the refrigerator to marinate for 1-2 hours. Pickled zucchini can be served to the table! Zucchini cooked according to this recipe will be good both as an independent dish, as an addition to the main dish and as a snack with any meat product as a sandwich. Guests will not be ashamed to present this dish either. A delicious and at the same time outwardly beautifully designed dish will attract the attention of your guests and when they leave, they will ask you for the recipe of these wonderful zucchini! I am sure that you will like this recipe and you will cook it as much as I do all the time! The request of those who cook zucchini according to this recipe is to write me a review in the message!