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