Crispy Zucchini Salad

Wash the cucumbers, zucchini, and bell pepper thoroughly. If the zucchini has a tough skin, peel it and remove any large seeds.

Slice the cucumbers and zucchini into thin rounds. Cut the onion into thin half-rings and the bell pepper into strips. Finely chop the garlic.

Transfer the vegetables to a large bowl, add the salt, and mix well. Let sit at room temperature for 1 hour, during which time the vegetables will release their juices.

For the marinade, bring water to a boil, pour it over the sugar, and stir until completely dissolved. Add the vinegar and stir again.

Pour the marinade over the vegetables. Add the mustard seeds, black pepper, dill, or other favorite spices. Mix well.

Pack the salad into sterilized jars. Top off with any marinade remaining in the bowl.

Cover the jars with lids and place them in a pot lined with a towel at the bottom. Fill with warm water up to the shoulder level of the jars, just below the rims.

Once the water comes to a boil, process the jars for 15 minutes.