How to make
Wash the zucchini and cut them into short sticks. Put them into a large pot, add salt, water and allow to sit for 2 hours under a lid. Then drain them and set the liquid aside. To prepare the brine, add the sugar, vinegar, mustard seeds and dill seeds to the pot with salt.
Add the celery stalks and lightly cut chili peppers and boil the brine for 5 minutes. In previously heated jars, place 2 - 3 cloves of garlic and 1 - 2 dill sprigs and fill them almost to the brim with zucchini. Pour the brine over the zucchini and cover with fresh vine leaves.
Finally, put a sprig of fresh parsley and close the jars. Sterilize them for 10 minutes, then dry them, turn them with their caps down and allow them to cool.