Zucchini and squash for winter

In order for the workpiece to be well stored, the cans must first be sterilized.

In a sterile container on the bottom we put peppers, garlic cloves, herbs, dill. I admire the jars, because this lower layer serves not only for taste, but also as a decoration of the workpiece.

Next, fill the jars with sliced carrots, zucchini and squash (they can be left whole or cut - to your taste and, of course, it all depends on the size of the vegetables). I can't resist giving individual pieces beautiful shapes in the form of flowers or leaves - when and how. Such beauty pleases the eye and makes the contents of the jar attractive and appetizing. And guests are always pleased to put on the table.

To prepare the marinade, pour water and vinegar 9% into a saucepan, add sugar, salt, bay leaves and a little ketchup. The resulting mixture is brought to a boil and poured into jars with vegetables.

After filling all the jars, we cover them with sealing caps, and send them for sterilization in a large saucepan filled with water. For liter cans, 10 minutes from the moment the water boils is enough.

After sterilization, we roll up the jars and put them upside down. After complete cooling, we remove the blanks for storage in the pantry.

In winter, open pickled zucchini with squash and crunch to your health!