I cooked a half portion. For this recipe it is better to take young, small carrots. Carrots wash, peel, cut off the head. Large carrots cut lengthwise so that the thickness was not more than 2 cm.

In a saucepan, mix water, wine vinegar, vegetable oil and white wine. Add salt, sugar, ground red pepper, sprigs of parsley and dill, Bay leaves and garlic (crushed with a knife), put on a high heat and bring to a boil.

Add the carrots, slightly reduce the heat. Cook carrots for 2-3 minutes or until soft. I cooked 5 minutes.

Carrots, transfer to a jar, strain the marinade. To the marinade add the mustard (instead of Dijon, you can take the usual mustard - 1 dessert spoon), mix thoroughly and pour over carrots. Cover and place in refrigerator for 2-3 days.