Young zucchini and carrots peeled and cut into thin strips, I do so with a vegetable peeler. Bell pepper remove seeds and cut into thin strips. Cut the garlic slices.

Prepare the marinade. I wrote the approximate proportions because I always taste the marinade on the taste and customize it to your liking, as my mother taught me, and its always the most delicious pickles for our family.. Pour water in a saucepan and put on fire. Add salt, sugar, vegetable oil, spices for the marinade (anything you like), vinegar, wait until boil for 2-3 minutes, tasting and adjusting the amount of salt, sugar and vinegar, when all are satisfied with the taste, turn off heat, drop the vegetables for 10 minutes and close the lid.

Further options may be different.. you Can leave in pan until cool and the next day you have to eat, you can pour hot into sterile jars and roll up for the winter, and I have a starter for a short storage in the refrigerator. I took the sterilized jars left over from previous salting, rinse them with boiling water to warm and then pour hot zucchini together with pickles, spun.. basically, not much different from the seaming for the winter, but for long-term storage I still prefer to roll in the jars that were sterilized in the oven.