Tiny’S Marinated Carrots

Name: Tiny’S Marinated Carrots
Ingredients: 2-1/2 pounds (up To 3 Pounds) Fresh Carrots, Peeled And Cut Into Sticks As For Dips; 1 cup Granulated Sugar; 1/2 cups White Or Apple Cider Vinegar; 1/2 cups Vegetable Oil; 1 can (11 Oz. Size) Tomato Bisque Soup (You Can Substitute Regular Tomato Soup); 1 teaspoon Jalapeno Mustard (can Substitute Prepared Yellow Mustard); 1 teaspoon Black Pepper; 1 teaspoon Worcestershire Sauce; 1/2 cups Finely Chopped Onion; 1/2 cups Finely Chopped Green Bell Pepper

10 ingredients

6 steps

Ingredients

2-1/2 pounds (up To 3 Pounds) Fresh Carrots, Peeled And Cut Into Sticks As For Dips
1 cup Granulated Sugar
1/2 cups White Or Apple Cider Vinegar
1/2 cups Vegetable Oil
1 can (11 Oz. Size) Tomato Bisque Soup (You Can Substitute Regular Tomato Soup)
1 teaspoon Jalapeno Mustard (can Substitute Prepared Yellow Mustard)
1 teaspoon Black Pepper
1 teaspoon Worcestershire Sauce
1/2 cups Finely Chopped Onion
1/2 cups Finely Chopped Green Bell Pepper

Directions

1

Cook carrots in boiling salted water until crisp-tender. Drain well, place in a large bowl and set aside.
2

Combine the sugar, vinegar, oil, soup, mustard, pepper and Worcestershire sauce in a medium saucepan. Bring mixture to a boil, stirring constantly.
3

Add the chopped onion and green pepper, lower the heat to simmer and continue to cook for 5 minutes more.
4

Pour the hot mixture over the carrots. Stir gently to coat the carrots with the sauce. Cover and refrigerate overnight.
5

Serve cold. Makes 6-8 servings.
6

This is a great make-ahead dish. The longer these carrots are in the refrigerator, the better they taste!