Put this on the bottom of each jar – and zucchini with squash will turn out to be crispy. Conservation recipe

According to the blogger, according to this proven recipe, zucchini and squash are moderately acidic and incredibly crispy.

Products on a can of 1 l:

• young zucchini and squash;
• one carrot;
• 1 tsp. coriander;
• three sprigs of parsley;
• four cloves of garlic;
• 0.5 tsp. black pepper with peas;
• six peas of fragrant pepper;
• 1 tsp. dill seeds;
• 1 tsp. citric acid;
• 1 tbsp. l. salts;
• 1 tbsp. l. Sahara.

Cooking

1. Cut the carrots with stripes.
2. Cut the zucchini and squash into strips or pieces.
3. Put parsley, bay leaf, pepper, dill seeds, garlic, coriander at the bottom of each jar.
4. Fill the banks with vegetables.
5. Add citric acid, salt and sugar to banks. Pour vegetables with boiling water.
6. Cover the jars with lids and sterilize 10 minutes after boiling water.
7. Close hermetic cans with lids, turn and cover with blankets. Leave until completely cooled.