Copper Carrots

9 ingredients
2 steps

Ingredients

  • 2 lb. sliced carrots, cooked in salt water
  • 3/4 c. vinegar
  • 1 green bell pepper, finely chopped
  • 1 can tomato soup
  • 1/4 c. salad oil
  • 1 c. sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • salt and pepper to taste

Directions

  1. 1
    Pour mixture over drained, warm carrots. Cool at room temperature. Store in refrigerator.
  2. 2
    Keeps for several weeks.

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