# 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.
Note: For getting the pickle earlier, you can prepare the pickle with par-boiled carrots.
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