Gets cooked brine from 5 liters of water, salt and vinegar - about 5 minutes, stirring until dissolved salt (can be cooked in two pots by sharing content salt and vinegar approximately equal). If pickles will not put parsley root, may in the brine to boil a bunch of parsley, but then must Strain. Allow to cool. Carrots are washed, cleaned, and arrange as much as possible more tightly. Additional products and spices are placed between them. Showered with cold brine. If the brine does not cover up the above products can be added to 500 ml water, if it does not arrive, then the carrots were not stacked tightly. In this case the water to be added should be a pleasant savory taste. Pickles should be decanted every two days during the first two weeks. Racking can be done in three ways: 1. As the brine is poured into another container and back again. 2. Shaking vigorously court with pickles, if closed tightly. 3. By pierce thin tube (hose) to the bottom of the vessel and inflated for about a minute. Carrots will be ready (rise) in about a month if pickles kept at a temperature of 15-20 C. must then be stored in a cool place. The recipe is adapted for large tube of mineral water.