Marinated Carrots

10 ingredients
3 steps

Ingredients

  • 2 lb. or 2 cans (303 size) carrots, drained
  • 2 cans tomato soup
  • 3/4 c. vinegar
  • 3/4 c. sugar
  • 3/4 c. salad oil (I use less; 1/2 c.)
  • 1/2 tsp. dry mustard
  • 1 tsp. Worcestershire sauce
  • salt to taste
  • 1 onion, sliced
  • 1 bell pepper, sliced

Directions

  1. 1
    Layer carrots, onion and bell pepper.
  2. 2
    Boil remaining ingredients and pour over layered carrots, onion and bell pepper. Refrigerate until chilled or overnight.
  3. 3
    Lasts several days in refrigerator.

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