Copper Carrots

10 ingredients
6 steps

Ingredients

  • 2 lb. carrots, thinly sliced
  • 1 small green pepper, thinly sliced into rings
  • 1 medium onion, thinly sliced
  • 1 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • 1 can tomato soup
  • 1 c. sugar
  • 3/4 c. white vinegar
  • 1/2 c. 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 green pepper and onion slices.
  3. 3
    Combine Worcestershire sauce and remaining ingredients over heat.
  4. 4
    Pour sauce mixture over layered vegetables.
  5. 5
    Cover and refrigerate.
  6. 6
    Flavor is best after a few days of refrigeration.

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