Young (not more than 10cm) washed zucchini cut into slices thick 1 cm Carrots also cut into slices, but thinner. Placed in a sterilized 2-liter cans. Then put the cloves of garlic, umbrellas dill, and parsley. Fill prepared as follows: into a saucepan with 4 litres of water put 4 tablespoons of salt, 2 tablespoons sugar, allspice, pepper, Bay leaf, bring to the boil and boil for 5 minutes. The hot solution pour the contents of the cans. In each jar, pour in 2 tbsp. of 8% vinegar. Cover with lids and put in a large pot with water heated to 60 degrees. Bring to a boil and sterilize for 10 minutes. Take out the banks and roll covers. Upside down put on the table. All banks cover with one big plastic bag for the best warm-up. So they cool down gradually. That's all set.

Now (without waiting for the winter) in front of you ready appetizer: the dish lay zucchini, decorated with carrots and parsley. "Pour!"