Courgettes (cut into quarters without peeling) put in jars, put them between garlic and ranks them on the onion, sliced. Add spices. Water, vinegar and salt is heated to boiling and pour into jars

Wash the courgettes. Grate them in large pieces grater or small cubes and sprinkle them with sugar. Let them stood about an hour. Cook until ready, but without Braising. Must remain slightly hard

Peppers cleaned of seeds and baked; Tomatoes are blanched in hot water for a few minutes, then peel and finely chopped. Courgettes are grated salting and then drain the water. In good deep dish put

Courgettes are peeled and cut into cubes. Add other products and mix everything in a large pot or pan and bake in the oven until ready. The mixture is then filled into jars while hot, which turn with

Courgettes cut into cubes. Add sugar and salt and allowed to stand for 2 hours. Drain the water, add garlic (sliced), chopped dill, the oil and vinegar. Mix well, poured into jars and sterilized for

Bake and peel the red and green peppers, then cut them into strips. Eggplant cut into small pieces and allow to drain one hour, then fry them in the oil for 8 minutes. Fry and courgettes. Remove them

Selects small zucchini, without seed. Scrape out the skin, wash thoroughly and cut into cubes with size optional. In the inflorescence jars put fennel, courgettes, 1/2 tsp salt in jars of 500 ml, make

Eggplant peel and cut into circles. Add salt and placed in an inclined container to drain their bitter juice. Meanwhile courgettes - scraped, washed and cut into slices, fry. Peppers baked, peel and

All products are finely chopped. Eggplants are salting and draining. Red tomatoes grated or ground. Everything is put in a saucepan with salt and sunflower oil to taste. Boil until the water

They must be young, fresh and healthy, with underdeveloped semena, a length of 15 cm and 5 cm thick. They are cleaned from the stems, washed and cut into circles with thickness of 10-15 mm. Peppers