I want to say that from this quantity of ingredients is obtained approximately 10 0,5 l cans. Weight zucchini is specified in the raw form, but I always take 50-100 more grams with an error "an ass". For convenience, I always make the first half. Zucchini choose younger and preferably without any damage, as we will need zucchini along with the skin. Thoroughly wash the zucchini, remove the damage, if any.

And cut into rings or strips. Anyway, I do like squash in the form of strips, but sometimes I do rings. This time, for speed, I did just rings and semirings. But, for me stripes fit more into the jar. So here at your discretion is the only rule - do not Melkite.

Mix the ingredients for the brine in a large pot ( I 6 l ): water, sugar, salt, vegetable oil, vinegar. Put on fire, bring to boil. In the boiling marinade, gently pour the zucchini. The water will not cover squash, but the zucchini sit

Bring to boil. Cook 2 minutes after boiling. During this time a couple of times gently to mix. It is possible to see that after two minutes almost all the zucchini already in the marinade.

Put into sterilized jars zucchini, be sure top add the marinade to the brim, roll up.

To turn and wrap to cool down. Ready! You can eat in a couple of days. But the best course infuse. Ah. Yes.. the Output is about 10 0,5 l cans. The number of cans depends on the method of cutting and styling zucchini in jars. This time half the portion I got as much as 6 0,5 l cans. In the past year did stripes, went to the first 5, then another 6 jars.

Here they are the next day

And closer.. good!