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Categories:
carrots green peppers onions tomato soup vegetable oil sugar vinegar mustard Worcestershire salt pepper
Viewed: 67 - Published at: 2 months agoIngredients
- 8 lb. carrots, sliced at an angle
- 4 large green peppers, sliced thin
- 4 large onions, sliced thin
- 1 (3 lb.) can tomato soup
- 1 1/2 c. vegetable oil
- 3 c. sugar
- 2 1/2 c. vinegar
- 4 Tbsp. prepared mustard
- 4 Tbsp. Worcestershire
- 1 Tbsp. salt
- 1 Tbsp. pepper
Method
- Cook carrots in salted water until crispy. Rinse in cold water; drain. Add onions and green peppers. In a small pan, mix remaining ingredients and bring to a boil; stir. Pour over carrots, peppers and onions.
- Refrigerate overnight. Serve hot as a vegetable or cold as a salad.
