Preparation
Mix vinegar and water, add carrot, roots, sugar, onions, caravay-seed, spices and salt, boil for 10 -15 minutes. Cool down, keep in a cold place. Marinade must be kept in wooden or porcelain bowl.
Ingredients
- 1 c vinegar
- 1 ea carrot
- 1 ea parsley root
- 1/2 ea celery root
- 2 ea onions
- 3 tbsp sugar
- 1 tsp caravay-seeds
- 3 ea bay leaves
- 8 ea pepper peas
- 2 c water
- salt
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