Marinated zucchini with carrots for winter

1. For the preservation of zucchini, young fruits are best suited, in which there are still few seeds or they are very soft. Thoroughly rinse the zucchini under running water and dry, wiping with paper towels. Then cut off both edges. Using a special knife for slicing (you can use a knife for chopping cabbage), cut the zucchini along the vegetable with thin and long plates.

2. Carrots are washed, dried and cut into thin strips.

3. Horseradish leaves and dill umbrellas are washed, then scalded with boiling water and then drain the water. Garlic is peeled from the husk, disassembled into cloves, washed.

4. The next step is to prepare cans for preservation. We wash them thoroughly with water and detergent. Then sterilize them over steam or in the oven. Boil the lids for 5 minutes.

5. At the bottom of the sterilized jar, spread horseradish leaves, dill umbrellas, put peppers and garlic. Next, we spread the carrot cut into strips.

6. Zucchini, cut into thin plates, are rolled into small rolls and tightly stacked in jars on top of each other.

7. Separately, boil clean water in a saucepan. Next, pour boiling water over the zucchini placed in a jar. Cover the jar with a sterilized lid and leave it for about 20-25 minutes until the water cools down. After that, we drain the water from the jar again into a saucepan and bring it to a boil again. Repeat the procedure of pouring boiling water again and again drain the water into the pan.

8. For the last time, boil the water drained from the jar with zucchini (if necessary, add more water). Put salt, sugar and table vinegar in a saucepan with boiling water. Stir everything until the salt and sugar dissolve. Fill the resulting solution with zucchini with carrots and immediately roll up the jars with lids.

9. We put the cans upside down and wrap them with a blanket. We leave them in this form until they completely cool down. After that, we put it in a dark, cool place for storage for a year.

Successful preparations!