5 pounds of zucchini
300 grams carrots
2 cups vegetable oil
2 cups vinegar
1 Cup sugar
2 tablespoons salt
1 Cup minced garlic (for example in a meat grinder)
1.Zucchini slice (I think that’s better) or cut them into quarters laps. Carrots to RUB on a grater. 2.Mix in a large pan, add oil, sugar, salt and vinegar.
3.Cook 20 minutes, stirring occasionally. It is important to add the vinegar at this stage, and not be afraid that he will evaporate. The vinegar will make the zucchini’s hard, tight, not a clover. Winter will be delicious:)
4.Now add the ground garlic and finely chopped parsley.
5.Cook for another 10 minutes. Distribute into sterile jars, roll up.