Ingredients:
- 1.7 kg of vegetable marrow
- 100-120 g of sunflower oil
- 15 g of garlic
- 7 g of parsley
- 7 g of dill
- 10-12 g of salt
- 60 g of vinegar (80%)
Cooking
Wash cabbages in cold water (with the help of brush). The diameter of vegetable marrow should be no more than 5-6 cm. Swill them in flowing water. Cut out the pedicles and cut vegetables into pieces (the depth of each is 2.5 cm). Fry vegetable marrows on the sunflower oil until they get golden color. Cool them. Peel garlic, cut it finely and pestle. Wash and cut parsley and dill.
Pour sunflower oil and vinegar in a jar. Add salt, parsley, dill, crumbled garlic. Then place fried vegetable marrows tightly. Fill the jars 2 cm below the neck. Cover jars with boiled lid (lacquered). Pour water in a pan and heat it to 60°C. Place jars for sterilization in the pan. The sterilization time at 100°C: for half-liter jars – 20-25 minutes, for one-liter jars – 40 minutes. Then cork up the jars hermetically, turn them up and cool.
Enjoy your meal!