marinated carrotts

Name: Marinated Carrotts
Yield: 12
Cuisine: American
Ingredients: 2 pound(s) carrotts, peeled and cut; 1 large onion, chopped; 1 large green pepper, chopped; 10 1/2 ounce(s) tomato soup; 1 cup(s) sugar; 1/2 cup(s) vegetable oil; 1 teaspoon(s) worcestershire sauce; 3/4 cup(s) white vinegar; 1 teaspoon(s) dry mustard; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper

review

Private Recipe by

Rebecca C

@Rebeccac59

Cheektowaga, NY

Note: This recipe keeps for up to 2 weeks in the refrigerator. This is from Sue Colkitt. Dean actually likes this!

yield 12 serving(s)

method Refrigerate/Freeze

Ingredients For marinated carrotts

2 lb

carrotts, peeled and cut
1 lg

onion, chopped
1 lg

green pepper, chopped
10 1/2 oz

tomato soup
1 c

sugar
1/2 c

vegetable oil
1 tsp

worcestershire sauce
3/4 c

white vinegar
1 tsp

dry mustard
1 tsp

salt
1/2 tsp

pepper

How To Make marinated carrotts

1
Place the carrots in a 3-quart saucepan and cover with water. Heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes or just until the carrots are tender. Drain the carrots and let them cool for 10 minutes. Stir the carrots, onion and pepper in a large bowl.

2
Heat the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper in a 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat and let the soup mixture cool to room temperature.
3
Pour the soup mixture over the vegetables. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.
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