I'll explain it in order: zucchini I had 5 pieces large. Salt and sugar is added based on 1 liter of water. All other ingredients are taken into a quart jar. I got 11 pieces liter cans. Is the number of cans left about 5.5-6 liters of water. Think I wrote everything clear. And so: zucchini wash and clean. Cut into cubes. In sterilizovanny banks to put the umbrella dill, 2 pieces of cherry and currant. Spread out the squash wedges on the banks and pour boiling water. Cover with lids and let stand for 15 minutes.

Then drain the water into a saucepan, add salt and sugar per each litre of water 2 tablespoons. Bring to boil and simmer for 2-3 minutes. In each jar with the squash to put on 5 stuff black pepper, peas, 1/2 teaspoon mustard seeds, two cloves garlic, cut into slices, pour 1 teaspoon of vinegar.

Pour boiling marinade to the top to make a little stack and get all the air out, roll up sterilizovanny covers.

To turn and wrap to cool down. That's how many jars I got. Tasty, crispy!