Pickled Zucchini with Garlic
- zucchini - 2 lb (1 kg), young
- garlic - 5.5 oz (150 g)
- vinegar - 1 2/3 cups (400 ml)
- dill - fresh bunches
- black pepper - peppercorns
Clean the zucchini, wash them and dry them. Cut them into circles about 1/2″ (1 cm) thick.
Begin to stack the zucchini in jars and every 2-3 rows add coarsely chopped dill, cleaned garlic cloves and peppercorns. Pour marinade into each jar, close them with caps and sterilize for 10 minutes.
Store the pickled zucchini in a cool place.