Prep 10 mins
Cook 5 mins
This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!
- 2 bunch carrots, sliced
- 236.59 ml sugar
- 177.44 ml white vinegar
- 4.92 ml dry mustard
- 1 can tomato soup
- 14.79 ml Worcestershire sauce
- 29.58 ml cooking oil
- 2 diced onions
- 1 diced green pepper
- salt and pepper
- Cook carrots until crisp tender in salted water.
- Drain Well.
- Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
- Pour over carrots.
- Add onion and green pepper.
- Combine well.
- Refrigerate at least 24 to 48 hours.
Made for Diabetic Forum's POOL PARTY, May 2010. These had the honor of being served at our first family bar-b-q of the 2010 season! As you can tell from my photo, I took creative license, using a bit of red pepper as well as cut up baby carrots. I also used cider vinegar as a personal preference. These are such a delight and really brighten up a table. Great for pot luck, picnics, etc. Thanks, Norma, for posting.
A flavorful salad! Great for taking to potlucks.
I had company coming and wanted to make something different with lots of flavor. This fit the bill and everyone really enjoyed their carrots made this way!