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    Marinated Carrots
    10 medium carrots, peeled and sliced (about 5 cups)
    1 medium onion, thinly sliced (about 1/2 cup)
    1 small green bell pepper, thinly sliced (about 1 cup)
    1 can (10.75oz) Condensed Tomato Soup
    1/2 cup vegetable oil
    1 cup sugar
    3/4 cup white apple cider vinegar
    1 teaspoon yellow mustard
    1 teaspoon Worcestershire sauce
    1 teaspoon salt
    1 teaspoon pepper
     1. Place the carrots in a 3-quart saucepan and cover with water. 
     2. Heat to a boil over medium-high heat. 
     3. Reduce the heat to low and cook for 5 minutes or just until the 
        carrots are tender. 
     4. Drain the carrots and let them cool for 10 minutes. 
     5. Stir the carrots, onion and pepper in a large bowl. 
     6. Heat the soup, oil, sugar, vinegar, mustard, Worcestershire, 
        salt and pepper in a 2-quart saucepan over medium-high heat to a boil. 
     7. Remove the saucepan from the heat and let the soup mixture cool to room 
     8. Pour the soup mixture over the vegetables. 
     9. Cover and refrigerate for at least 12 hours. 
    10. Serve the vegetable mixture hot or cold.