Carrots in vinegar filling pickled for winter

Carrots are certainly better and healthier to eat raw, but they also make a good preservation, this culinary recipe will slightly diversify your winter diet, the food will turn out quite good. It goes well as an appetizer for meat, men especially like this recipe. Try to close a couple of jars, you should like it.
For the preparation of pickled carrots, we select healthy, juicy, smooth carrots of not very large size (up to 3 cm in diameter of the upper part), cut off the "top and root", wash, if the carrot is smooth and smooth, then it does not need to be cleaned. If there are depressions and curvatures, then carefully cut and rinse them. If the carrots are small, then marinate as a whole, if larger, then cut, but no more than 4-5 cm thick.
Put the carrots in boiling water for 2-3 minutes, then put them in prepared jars and pour the marinade of sugar, salt and vinegar. Roll up the jars, sterilize for 30 minutes.
Preservation is ready, it remains to cool the jars and take them out for storage in the cold. There will be something to put on the table in winter.