# Wash the
carrots, peel and cut them into pieces, each has 1 inch thickness.
# Fill the
carrot pieces into jar by placing pounded
garlic and
celery leaves between them.
# Add the vinegar into the jar, and fill the remaining space in the jar with water.
# Pour the mixture of water and vinegar in the jar into a bowl, and add rock salt,
sugar and
lemon salt, mix well.
# Fill the mixture into the jar again, place the remaining
celery roots on the top, and cover the cap well.
# Store it in a dry and dark place. It is ready to serve 15-20 days later.
