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Categories:Viewed: 23 - Published at: 2 years ago
Ingredients
- 2 lb. carrots, peeled and sliced
- 1 medium onion, chopped
- 1/2 green pepper, diced
- 1 c. catsup
- 1/2 c. vinegar
- 1/2 c. salad oil
- 3/4 c. sugar
- 1 Tbsp. prepared mustard
Method
- Cook carrots until just tender in a small amount of boiling water; drain.
- Combine carrots, onion and green pepper; set aside. Combine catsup, salad oil, vinegar, sugar and mustard.
- Stir until well mixed.
- Pour over vegetables.
- Toss lightly with a fork.
- Refrigerate overnight.
- Carrots will keep for several days in the refrigerator.
