Ingredients
2 pounds raw carrots
1 onion, sliced thin
1 chopped green pepper
2 pounds raw carrots
1 onion, sliced thin
1 chopped green pepper
½ cup vegetable oil
1 cup sugar
1 teaspoon salad mustard (Plain Yellow Mustard)
1 can (11 ounces) tomato soup
¾ cup white vinegar
1 teaspoon Worcestershire sauce
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Instructions
Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.
Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.
Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.
Cover and refrigerate for 24 hours to allow the flavors to marinate.
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