Great vinegar for salads, marinades and stews.

 Recipe inspiration:
 Pickled carrots with sea buckthorn vinegar
 The tart sea buckthorn complements the slightly bitter taste of the carrot incredibly well. These delicious pickled carrots are a wonderful sweet/sour accompaniment to your dinner plate, tapas board, fish, cheese topping, in a sandwich or on a gourmet hot dog.

 Ingredients:
 - 2 dl sea buckthorn vinegar
 - 1 cup sugar
 - 1 cup water
 - 150 grams of carrots

 Procedure:
 Pour sea buckthorn vinegar, sugar and water into a saucepan and bring to the boil. Peel your carrots and cut them into desired pieces. For example, use a potato peeler and peel the whole carrot with it - that way you get delicious, delicate carrot strips that pickle quickly and are ready after a few hours/when they are completely cold. Or do as here and use a Spirelli that makes "vegetable spaghetti". Here they are also pickled quickly and are ready to use after a few hours. You can also choose to cut your carrot crosswise and make round, thin strips. This is, for example, delicious in a salad where there should be a pickled element - for example, if it is a side salad for a heavier meat dish such as game. If you have smaller carrots that you want to keep whole, give them a short boil before putting them in jars and pickled. When the carrots have been cut into the desired shape, the jars have been scalded and the liquid has come to a boil and the sugar has dissolved in it, the carrots are placed in jars, the pickle juice is poured over so that it covers them, the jars are closed and placed on the kitchen counter until they have cooled completely - e.g. overnight. When they have cooled down, they are placed in the refrigerator until the carrots are to be enjoyed. If you have maintained good hygiene, the carrots can easily be kept in the refrigerator for several weeks - unless they are eaten before then.