Cucumbers, marinated served with carrots

1 jar (capacity 700 ml:

3 Bay leaves small

small cucumbers

carrots

horseradish

Marinade:

1,5 l water

400 ml vinegar 9%

20 pieces refined sugar

2 tbsp. mustard seeds

2 tbsp. salt (hill)

1 tbsp. bell peppers (no slides)
some peas to choose? we'll show

1 tbsp. allspice (no slides)

Cucumbers for this recipe should be taken small.

Rinse and dry the cucumbers, then for 6-8 hours cover with cold water.

Mix all ingredients for the marinade, bring to a boil, boil 5 minutes, then give the prepared marinade to cool.

Banks and cover the well to wash and sterilize.

Carrot peel, cut into circles, peel the horseradish root, cut into medium-sized pieces, dill to take with greens, divided into sprigs.

Put in each jar for 3 Cup carrots, 1 sprig of dill, 3 Bay leaves and small piece of horseradish root.

Tightly put on the banks cucumbers, pour hot marinade.

Next, cucumbers, marinated served with carrots, sterilized for 10-15 minutes, roll covers, turn over and in a fully cooled.

Eat cucumbers through the month.