Pickled Carrots

10 ingredients
5 steps

Ingredients

  • 2 lb. sliced carrots, cooked al dente
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 can tomato soup (undiluted)
  • 1/2 c. Wesson oil
  • 1 tsp. Worcestershire
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. prepared mustard
  • salt and pepper (pinch)

Directions

  1. 1
    Mix undiluted soup, oil, vinegar, mustard, Worcestershire, salt and pepper.
  2. 2
    Do not cook.
  3. 3
    Pour over carrots, onion and green pepper.
  4. 4
    Cover in bowl and refrigerate overnight.
  5. 5
    Will keep at least a week in refrigerator.

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