Fried zucchini with garlic for the winter

For such a preparation, it is worth choosing young zucchini that have not outgrown five to six centimeters in diameter. Rinse the vegetables thoroughly and dry them.

Cut the prepared zucchini into two centimeters thick circles. Fry the chopped zucchini in a frying pan with heated vegetable oil on both sides. We put the ready-made zucchini on a plate and let them cool down a little.

Peel the garlic and pass it through a press or grind it in a mortar. We wash the dill greens, dry them and chop finely. Pour some of the vegetable oil, vinegar into a clean, dry jar, put chopped garlic and dill. Next, place the fried zucchini tightly. If there is not enough oil, add it over the zucchini. Do not forget that the jar can be filled with contents no higher than two centimeters to the edges of the neck. We cover the jar with sterile dry lids and poison it for sterilization. If 0.5 liter jars are used, then sterilize for 25 minutes. If we are talking about a can with a volume of one liter, then the sterilization time is increased to 40 minutes. After sterilization, the jars are hermetically rolled up with lids, set upside down and let them cool completely. We remove the cooled preservation in a storage place in a cool, dark place.