How to make
Clean the zucchini, wash them and dry them. Cut them into circles about 1/2″ (1 cm) thick.
Put a large pot on the stove, add 10 2/5 cups (2.5 liters) of water and salt to taste. Allow the mixture to boil for 5 minutes to melt the salt. Remove from the heat and mix the vinegar in.
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.
