Pickled Carrots

8 ingredients
4 steps

Ingredients

  • 2 lb. pkg. carrots
  • 1 bell pepper
  • 1 onion
  • 1 can tomato soup
  • 3/4 c. vinegar
  • 1 1/2 c. sugar
  • 1 tsp. mustard
  • 1 tsp. soy sauce

Directions

  1. 1
    Cut up carrots and cook until tender.
  2. 2
    Chop onion and pepper. Heat the tomato soup, vinegar, sugar, mustard and soy sauce.
  3. 3
    Pour over vegetables and refrigerate.
  4. 4
    Will keep for 3 to 4 weeks.

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