Parsley and celery root Wash, peel and cut pieces. Carrots from stethe base, washed and placed close to vessels, as between them put the chopped celery and parsley roots. Pour with boiled and cooled marinade of salt, water and vinegar. Top are pressed with weight. For 10-15 days pickles carrot decanted (drained the juice and pour again). Stored at a temperature of about 20 C. They are ready to eat after 30-40 days.