Pickled Carrots

9 ingredients
1 steps

Ingredients

  • 2 lb. carrots
  • 1 can tomato soup
  • 3/4 c. vinegar
  • 1/3 c. vegetable oil
  • 1 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • 1 c. sugar
  • 2 onions, sliced
  • pinch of salt and pepper

Directions

  1. 1
    Clean, slice and cool carrots, just until they begin to soften (15 to 20 minutes). Drain. Mix remaining ingredients and pour over hot carrots. Cover and chill in refrigerator for at least 6 hours.

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