Pickled peppers with gooseberries and zucchini with red currants are not only a tasty and savory snack, but also a good side dish for meat dishes.
Wash the jars thoroughly, pour over with boiling water and turn the neck down on dry, clean towels.
Wash the zucchini or zucchini, cut off the ends, cut into circles 2.5–3 cm thick. Using a vegetable peeler, cut vertically narrow strips of skin from the circles at regular intervals. For this operation, you can use an ordinary small kitchen knife.
Sort currant sprigs, remove damaged berries, wash. It is not necessary to remove the berries from the branches. Put zucchini mugs in a jar, alternating them with red currants.
Wash peppers thoroughly. Sort the gooseberries, cut off the stalks and inflorescences, wash. Put peppers in a jar, pour gooseberries. Shake the jar a little so that the gooseberries evenly fill the voids between the peppers.
Prepare the marinade - boil water, add salt, vinegar and sugar; bring to a boil and immediately remove from heat.
Pour hot marinade into jars. Close jars with lids. Allow to cool to room temperature, then store in a cool place.