Pickled Carrots
- Ready In:
- 2hrs 5mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 2 lbs fresh baby carrots
- 1 green pepper, chopped
- 1⁄2 cup onion, chopped
- 1 (10 3/4 ounce) can tomato soup
- 1⁄2 cup vegetable oil
- 3⁄4 cup sugar
- 3⁄4 cup vinegar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon pepper
directions
- In saucepan, steam carrots until just crisp-tender, (about 5 minutes after boiling) Rinse with cold water to stop cooking, and drain.
- Place carrots, green pepper, and onion in a large bowl.
- In separate bowl combine all other ingredients.
- Whisk or beat with mixer until smooth.
- Add to vegetables and refrigerate.
- This needs to be refrigerated for several hours or overnight for flavors to blend.
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RECIPE SUBMITTED BY
Terri F.
Rockford, 0
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