Sherri's Special Carrots Plus
photo by Darkhunter
- Ready In:
- 24hrs 10mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 907.18 g carrots, sliced
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 304.75 g can tomato soup
- 236.59 ml sugar
- 177.44 ml vinegar
- 118.29 ml vegetable oil
- 4.92 ml Worcestershire sauce
- 4.92 ml prepared mustard
- 2.46 ml salt
- 2.46 ml black pepper
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Mrs.Jack
Missouri City