Pickled zucchini in a 3-liter jar. Crispy zucchini, like cucumbers for the winter: just cover with cold water

Place horseradish leaves, dill umbrellas, currant and cherry leaves into the bottom of the jar. Divide the garlic cloves in half and put them in a jar.

Place the chopped zucchini in a jar. We finish each layer with garlic cloves cut in half.

Pour mustard seeds onto the top of the zucchini and cover with the remaining currant and cherry leaves. Gradually pour salt onto the top and fill with water.

Add water to the top of the jar, close the lid and leave in a warm place for a day. Then we roll the jar around so that the salt is evenly distributed and put it in a cellar or other dark place.

You get marinated crispy zucchini.

This is an excellent snack that can compete even with pickled cucumbers.