Peel the zucchini, if they are very young you can’t peel them, grate Korean for carrots. Grate the carrots as well.
Cut the onions in half rings, mix with zucchini and add sugar, salt, seasoning for carrots, vinegar and vegetable oil. Stir the hand well and let stand for 2 hours.
Arrange the salad in sterile jars, tamping with your hands, pour the remaining marinade into jars. Put in a cold oven, then turn on 180 degrees and cook for 15 minutes.
After pull out and roll up. Place the lid down under the covers until completely cooled.