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Categories:
carrots bell pepper onion sugar salt pepper Worcestershire sauce mustard tomato soup vegetable oil vinegar
Viewed: 53 - Published at: a year agoIngredients
- 6 c. carrots, peeled and sliced
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 1 c. sugar
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. Worcestershire sauce
- 1 tsp. mustard
- 1 can tomato soup (undiluted)
- 1 Tbsp. vegetable oil
- 1 c. vinegar
Method
- Cook carrots until crisp-tender.
- Drain and cool.
- Place carrots in large bowl.
- Add pepper and onion.
- Mix seasonings with soup.
- Then gradually stir in vinegar and oil, blending well. Pour soup mixture over vegetables.
- Seal container and turn several times to mix thoroughly.
- Refrigerate 24 hours, allowing flavors to blend.
- Serves 10 to 12.
