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Carrot, horseradish and apple salad

Cooking recipes / Preparation recipes / Preservation

We rinse and clean carrots, horseradish and apples, rub them on a large vegetable grater. Put more tightly in cans and pour hot brine. Cover the jars with lids and sterilize over low heat: half-liter jars - 10-12 minutes, liter - 10-15 minutes. Immediately roll up and then cool. Salad is served with sour cream, brine is drained before serving.

carrots - 0.8 kg, sour apple - 1 kg, horseradish root - 50 g, water - 1 l, salt - 60-80 g, sugar - 80-100 g