Wash, scrape and grate the carrots into coarse sticks. Peel the onion and cut it into slices.
Boil water with vinegar, salt, ground mustard and sugar, add the carrot sticks and onion rings and heat for a few minutes.
Clean and sterilize twist-off jars, fill the jars with the carrot salad, close tightly. Preheat the steamer to 100 °C, put the jars in and steam for about 20 minutes.
The salad should keep until the next season.
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