- Ready In:
- 2 lbs fresh carrots
- 1⁄2 red onion, thin sliced
- 1⁄2 green pepper, sliced very thin in 1 strips
- 1 (4 ounce) jar pimentos, chopped (optional)
- 1 cup fresh parsley, chopped
- 1⁄2 cup butter or 1/2 cup margarine
- 1 cup sugar
- 1⁄2 cup vinegar
- 1 (10 3/4 ounce) can condensed tomato soup, undiluted
- 1⁄4 teaspoon salt (optional)
- 1 teaspoon dry mustard
- Clean and peel carrots and cut into ¼” coins. Cook until tender but still crisp, about 10 minutes. Drain and place half of the carrots in a large, deep, buttered casserole.
- Top with onion, green pepper, pimento, and parsley. Add remaining carrots.
- Melt butter in saucepan. Add sugar, vinegar, soup, salt, and dry mustard. Add the pimentos and salt if you choose. Bring to boil and cook 2-3 minutes. Pour over carrots.
- Refrigerate 24 hours.
- To serve, heat in oven for 40 minutes at 350 degrees.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home. Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!