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Categories:
carrots celery black olives onions green pepper tomato soup vinegar sugar oil mustard Worcestershire sauce
Viewed: 27 - Published at: 7 years agoIngredients
- 2 lbs carrots, sliced
- 1 cup celery, chopped
- 12 cup black olives, sliced
- 2 medium onions, sliced
- 1 green pepper, chopped
- 1 (10 1/2 ounce) can tomato soup
- 34 cup vinegar
- 34 cup sugar
- 12 cup oil
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
Method
- Cook carrots 8 to 10 minutes; drain.
- Mix all ingredients well and add to the carrots while carrots are still hot, so the sugar will melt completely.
- Refrigerate for at least 24 hours before serving.
