Pickled Carrots

10 ingredients
6 steps

Ingredients

  • 2 lbs fresh baby carrots
  • 1 green pepper, chopped
  • 12 cup onion, chopped
  • 1 (10 3/4 ounce) can tomato soup
  • 12 cup vegetable oil
  • 34 cup sugar
  • 34 cup vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 12 teaspoon pepper

Directions

  1. 1
    In saucepan, steam carrots until just crisp-tender, (about 5 minutes after boiling) Rinse with cold water to stop cooking, and drain.
  2. 2
    Place carrots, green pepper, and onion in a large bowl.
  3. 3
    In separate bowl combine all other ingredients.
  4. 4
    Whisk or beat with mixer until smooth.
  5. 5
    Add to vegetables and refrigerate.
  6. 6
    This needs to be refrigerated for several hours or overnight for flavors to blend.

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