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Anyone who tries this will rave about it. I made it simply. I took young zucchini—washed and sterilized quart jars. Then, I placed dill, garlic, horseradish, and pepper (a little of everything) at the bottom of the jars. I slice the zucchini into rounds or wedges and pack them into the jars up to the shoulders. For the marinade, I follow this recipe: 4 liters of water, 1 cup of sugar, 1 cup of salt, and 1 cup of 9% vinegar. I add the sugar and salt right away, and I pour in the vinegar slowly once the water comes to a boil. Once the jars are sealed, cooled, and stored in the cellar, this winter treat will be just as delightful as pickles.
