Marinated Carrots

10 ingredients
5 steps

Ingredients

  • 2 bunches carrots
  • 1 small bell pepper
  • 1 medium onion
  • 1 can tomato soup
  • 1/2 c. Wesson oil
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. prepared mustard
  • 1 tsp. Lea & Perrins sauce (Worcestershire)
  • salt and pepper (to taste)

Directions

  1. 1
    Slice and boil carrots in salt water until tender (do not overcook).
  2. 2
    When carrots have cooled, alternate peppers and onions.
  3. 3
    Beat remaining ingredients and pour over vegetable. Cover and refrigerate.
  4. 4
    Can be prepared week ahead of time.
  5. 5
    Keeps well in refrigerator for 1 week.

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