Canned zucchini with horseradish and currant leaves

Canned zucchini is the cheapest preparation for the winter, unless of course you buy everything on the market, and of course in winter, it is much cheaper than buying canned vegetables in the store. The culinary recipe presented by me is very simple and outstanding because it is prepared without sterilization, and, believe me, it will turn out quite a good meal.
Young zucchini will be needed for cooking, we cut them into slices and put them in cans in bulk, we put greens and leaves on the bottom. Then the jars are filled with boiling water and kept for 10 minutes. After that, drain the water, add salt, boil, after boiling add vinegar, pour the contents into the jars again, roll up the lids, put the lids down and wrap well to keep warm. In order for the proportion of the solution to be observed, add up to an even number of liters of water to the drained liquid. After about a day, the cans turn over. That's all. There will be something to eat in winter.