Marinated Carrots
11 ingredients
9 steps
Ingredients
- 2 lb. carrots
- 1 large green pepper, cut in thin strips
- 1 medium onion, cut in thin wedges
- 1 (10 3/4 oz.) can condensed tomato soup
- 2/3 c. sugar
- 2/3 c. cider vinegar
- 1/4 c. vegetable oil
- 1 tsp. dry mustard
- 1 tsp. salt
- 1 tsp. Worcestershire sauce
- 1/2 tsp. pepper
Directions
-
1Peel carrots and cut in 1/4-inch slices.
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2In a large saucepan over medium heat, cook carrots in a small amount of water until crisp-tender.
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3Drain and cool.
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4Place in a 3-quart bowl.
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5Add green pepper and onion; set aside.
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6In a medium bowl, whisk tomato soup, sugar, vinegar, oil, mustard, salt, Worcestershire sauce and pepper until smooth.
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7Pour over vegetables.
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8Stir to coat.
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9Cover and refrigerate overnight or up to 3 days, stirring occasionally. Makes 16 (1/2 cup) servings.
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