With honey

For marinade:water: 1 l; salt: 1.5 tbsp. l without a hill; honey: 2 tbsp. l

4 cans per 1 liter45-60 minutes

1. We cut half the carrots with rings 2-3 mm thick, half with three on a grater for Korean carrots. Cut the pepper into medium strips. We cut part of the zucchini with long thin slices (we use a peeler for convenience). The remaining zucchini and zucchini are cut into rings with a thickness of not more than 1.5–2 cm.
2. In sterilized jars we put 4 pcs. bitter and allspice, 1 tbsp. mustard seeds, several branches of parsley, bay leaf 1 pc., 2 cloves of garlic. Pour a thin layer of carrots into the seasonings with straws.
3. We spread one layer of zucchini rings, 2-3 pcs. carrots rings.
4. We wrap a piece of bell pepper in a slice with a roll. Put the rolls in several layers.
5. On top of the rolls we put a layer of zucchini zucchini rings, on them carrots with straws.
6. Pour water into a container, bring to a boil. Pour salt, add honey, boil for 3 minutes. until they are completely dissolved.
7. Jars with blanks are filled with hot marinade, covered with lids.
8. Let’s stand for 15 minutes. We put on the fire a container for sterilization (pan, bowl of thick metal). At the bottom we put a towel, we heat the water.
9. Add 50 ml of vinegar to each of the cans. We twist, turn upside down. Tightly cover with a blanket on top. Keep until cool, about 12-18 hours.

Video recipe

With honey

Important! In this recipe, the cans are already hot, so they need to be lowered solely in heated water. Otherwise they will crack.

With garlic

6 cans per 1 liter 1 hour 20 minutes

1. We cut zucchini with medium, not very large cubes, chop the tomatoes and hot pepper with a blender or scroll through a meat grinder.
2. Pour the mixture into the pan. Pour sugar and salt, pour half the butter.
3. We send to the fire before boiling. Cook for 15 minutes. over a small fire.
4. Zucchini lightly fry in a pan.
5. Add garlic to the tomato-pepper mixture, boil for 2-3 minutes.
6. We spread the fried zucchini, cook for another 10 minutes, do not forget to interfere.
7. Pour vinegar, boil for 3 minutes.
8. We lay out in banks, tightly cork. Turn the cans upside down, cover with something warm. Leave for a day in this position until completely cooled. We clean in the basement or in another cool room.

Important! This is a simple recipe - no sterilization. Therefore, vinegar must be added at the end of cooking.

In Korean

3 cans per 1 liter60 minutes

1. Grate carrots and zucchini on a special grater for carrots in Korean.
2. We cut the onion into thin half rings.
3. Put the onion in the pan, fill it with oil and simmer until the floor is transparent.
4. Pass the garlic through a press, add seasoning for Korean carrots, sugar, sand, salt, mix thoroughly.
5. Remove the onion from the heat, immediately, until it has cooled, add the garlic mixture, mix until the juice appears.
6. We put the blanks in jars. Seal well with a spoon, do not forget to top up with the resulting juice. Do not fill the jar to the brim, leave 2-3 cm free.
7. We send for sterilization.
8. After boiling water, sterilize for 10-15 minutes. Take out the cans, wipe, clog. Turn over, heat up, let cool at room temperature.