Copper Carrots

9 ingredients
9 steps

Ingredients

  • 2 lb. carrots, cut in 1-inch lengths
  • 1 whole onion, thinly sliced in rings
  • 1 green pepper, sliced thinly crosswise
  • 3/4 c. white vinegar
  • 3/4 c. white sugar
  • 1 tsp. each salt and pepper
  • 1 c. tomato soup (undiluted)
  • 1/4 c. salad oil
  • 1 tsp. Worcestershire sauce

Directions

  1. 1
    Cook carrots until tender.
  2. 2
    Drain and cool.
  3. 3
    Layer vegetables.
  4. 4
    Make marinade of remaining ingredients.
  5. 5
    Heat just to boil.
  6. 6
    Cool slightly; pour over vegies.
  7. 7
    Cover and refrigerate 2 or 3 days.
  8. 8
    Stir and serve.
  9. 9
    Will keep for quite some time.

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