For the zucchini pickles, wash the zucchini, remove the tips and stem ends. Clean and rinse the scallions and cut them in half lengthwise.
Separately, place the vegetables in boiling water, bring to a boil and rinse in cold water, drain well. Place in prepared jars rinsed with boiling hot water, add dill sprigs and chili peppers.
Bring the vinegar to a boil with 3/8 liter of water, sugar and the cucumber seasoning and carefully pour over the cucumbers. This should completely cover the vegetables.
Close the jars with twist-off lids and refrigerate.
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