Pickled zucchini with cucumbers

We thoroughly rinse the leaves of horseradish, cherries and currants, as well as dill greens with running water to wash off dust and dirt. We leave to dry on a towel. Peel the garlic and rinse. Wash a pod of hot pepper and cut off a piece one centimeter long. If there is a desire to give the vegetables more spiciness, cut off a larger piece.

We wash the cucumbers with a brush and place them in a deep bowl. Fill with cold water and leave for two to three hours. This step is optional, but desirable: after soaking in water, the cucumbers become crisper. In addition, if the fruits are not directly from the garden, but have already lain for some time, this will help restore their freshness. Wash the zucchini and cut off the ends on both sides. We cut the fruits into circles one and a half to two centimeters thick.

My jar of soda solution. Wash the lid and boil for two minutes in water. Put clean greens in a prepared jar, place cucumbers on top, and put mugs of zucchini on them. In a separate container, bring two liters of water to a boil and pour boiling water over the vegetables in the jar. Cover with a lid and leave for five minutes.

While the vegetables are steaming, bring another two liters of water to a boil. Drain the water from the jar, and re-fill the vegetables with boiling water. We also stand for five minutes. At this time, we prepare the brine: add salt, black peppercorns, coriander to 1.6 liters of water and put the bay leaf. Bring the brine to a boil. Drain the water from the jar, pour vinegar over the vegetables and fill them with boiling brine along with spices. We immediately roll up the workpiece with a lid and turn it upside down to check the tightness. We wrap the roll in a blanket and in this position let it cool slowly. After cooling, put it in a cool dark place for storage.