Carrot, horseradish and apple salad

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.