You will need
  • Products one quart jar:
  • 2 kg zucchini;
  • ½ Cup of vegetable oil;
  • 15 g of parsley and dill;
  • 20 grams of garlic;
  • 2 tsp. of the salt;
  • ¼ Cup 6% vinegar.
Zucchini, whose diameter is not more than 6 cm long, wash thoroughly, cut off the stalk and slice it into thick slices about 2 cm and Fry sliced zucchini in vegetable oil until slightly Golden brown and place them on a dish in a single layer to cool.
Garlic finely chop and RUB thoroughly on the Board. Dill and parsley wash, drain off water and chop not too finely. On the bottom dry and clean jars to pour the oil (use the remaining half of the oil, since half was spent roasting), add vinegar, salt, chopped fresh herbs, crushed garlic and tightly lay slices of zucchini. Fill banks should be up to the level of 2 cm below the neck. Banks to cover pre-boiled lids, and then sterilized at a temperature of 100%. Banks with a volume of 0.5 l to sterilize should be 10 minutes, 1 l – 15 minutes.
After heat treatment the banks are closed and, turning down the neck, cool.