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, then the jars are sealed and turn upside down to cool down. Pickles becomes ready for two weeks. * I use zukini, which are very small and thin and are not suitable for frying - usually with size 20x3 cm. Four of them filled one-liter jar. When using Bulgarian zucchini, maybe one or at most two zucchini will be equivalent to 4 zukini.