Squash with vegetables pickles. (Canned)

(We make this pickles in September for winter time)

Ingredients:

For brine:

1 liter Water, boiled
1,5 cup (300 g) Apple vinegar (5 - 6 %)
2 tbsp salt
6 - 8 tbsp sugar

Vegetables:

fresh Zucchini, peeled and deseeded sliced and quoted
carrot, sliced into circles, boiled for 5-8 minutes, drained
onion, sliced into rings

Spices:

3 - 4 cloves
Green or dry dill (2 - 5 head per jar)
1 - 2 bay leaf
3 - 4 black pepper (per jar)
3 - 4 green parsley

Method:

1. Combine sugar, salt, vinegar and water and bring brine to boil. 

2. Pack vegetables into sterilized jars with pickling spices on the bottom and top of the jar:
For first layer: Arrange on the bottom of jar pickling spices and sliced Zucchini.
For second layer: Spread carrot circles.
For third layer: sliced Zucchini.
Next layer: rings of onion over Zucchini.
Reaped.

3. Pour hot brine over vegetables. Adjust caps. Process for 15 minutes in boiling water bath.

4. Seal.