Recipe by Mrs.Jack
This is a great way to prepare carrots and they can be served as a meal accompaniment, relish, or a tasty addition to your green salad. I even like to use the sauce as a salad dressing. (You may want to cut back on the sugar or oil-I do.) It keeps forever in the fridge and has been a staple in my home for 20 years. (You can also add broccoli, cauliflower, green beans, cucumbers, mushrooms or just about any veggie you can think of to this mix.) This recipe was given to me as part of a wedding gift from my boss' wife, Mary McWhorter. Cooking time includes time in fridge to allow flavors to develop. Enjoy!!!
Top Review by Darkhunter
This is a very close recipe to my own version. Never used carrots in mine and didn't use sugar. I like your version a lot better! Tomato soup is a different ingredient, also, but love the tomatoey (?) taste it adds. Used green beans as an extra. Thnx for posting, Mrs.Jack. Made for Fall 2008 My-3-Chefs.
- 2 lbs carrots, sliced
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 (10 3/4 ounce) can tomato soup
- 1 cup sugar
- 3⁄4 cup vinegar
- 1⁄2 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Cook carrots until crisp-tender, drain and cool. (Cook a bit longer if you prefer your carrots tender.).
- In large container, add carrots, onion, and bell pepper.
- Meanwhile, in saucepan, add all other ingredients and bring to a boil.
- Pour sauce over veggies; cover and refrigerate overnight-the longer the better, up to 6 weeks.