Copper Carrots

10 ingredients
3 steps

Ingredients

  • 2 lb. carrots, thinly sliced
  • 1 small green pepper, thinly sliced in rings
  • 1 medium onion, thinly sliced
  • 1 tsp. Worcestershire sauce
  • 1 c. sugar
  • 3/4 c. Heinz white vinegar
  • 1 tsp. prepared mustard
  • 1 can tomato soup
  • 1/2 c. salad oil
  • salt and pepper to taste

Directions

  1. 1
    Cook carrots in boiling salted water until fork tender.
  2. 2
    When cool, alternate layers of carrots with pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce over layered vegetables, cover and refrigerate.
  3. 3
    Best when allowed to set a few days.

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