Zucchini for the winter like a bunch of fingers lick

Prepare the ingredients. For such a preparation, you can use any zucchini, the main thing is that in one batch there are zucchini of the same variety and preferably of the same degree of maturity. Young zucchini are more delicate in taste, they can only be cut without removing the peel and removing the core. More mature vegetables still need to be cleaned and freed from the entrails.
Cut the zucchini into small cubes. The greens of young dill and parsley are washed, dried on a paper towel and cut with a knife. Not very small.
Put the zucchini in a deep bowl, add the cooked greens to them. Garlic cloves are cleaned from the husk, finely chopped with a knife and also added to the zucchini. In a bowl with vegetables, add spices: sugar, salt, ground black pepper, pour vinegar and vegetable oil. Mix the salad thoroughly, cover the bowl with a lid and leave at room temperature for 3 hours. Several times during this time, we mix the zucchini so that the spices are evenly distributed over the vegetable mass.
Meanwhile, we will prepare the jars for the workpiece. It is better to take small cans, for example, 0.5 liters. I wash the cans with running water and soda. We put them in a cold oven with the neck down on the grill. Turn on the oven at 150 degrees, sterilize the jars for about 20 minutes. The lids are washed, boiled and dried. You can sterilize the jars in another convenient way.
During pickling, the zucchini should let the juice, this will be enough as a marinade for harvesting. Pickled zucchini are laid out in sterilized jars, pour them with the marinade remaining in the bowl. Cover the jars with lids.
We put jars of zucchini in a saucepan, at the bottom of which a cloth is laid, pour water so that it reaches the shoulders of the jars. Turn on the fire and sterilize the workpiece for about 15 minutes from the moment the water boils. We roll up the jars with lids. let them cool under the blanket at room temperature upside down. We store it in a cool place. Or we serve it to the table right away.
Bon appetit!