Copper Carrots

11 ingredients
6 steps

Ingredients

  • 2 lb. carrots, sliced
  • 1 green pepper
  • 1 onion
  • 1 can tomato soup
  • 1/2 c. salad oil
  • 3/4 c. vinegar
  • 1 c. sugar
  • 1 tsp. dry mustard
  • 1 tsp. Worcestershire
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Directions

  1. 1
    Boil carrots briefly in salted water until barely tender. Drain.
  2. 2
    Slice onion and pepper and layer with carrots.
  3. 3
    Mix all remaining ingredients and heat until sugar dissolves.
  4. 4
    Pour over vegetables and store in refrigerator.
  5. 5
    Serve cold.
  6. 6
    Keeps several weeks.

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