Marinated Carrots
photo by Suzie
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 bunches carrots, sliced
- 1 cup sugar
- 3⁄4 cup white vinegar
- 1 teaspoon dry mustard
- 1 can tomato soup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cooking oil
- 2 diced onions
- 1 diced green pepper
- salt and pepper
directions
- Cook carrots until crisp tender in salted water.
- Drain Well.
- Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
- Pour over carrots.
- Add onion and green pepper.
- Combine well.
- Refrigerate at least 24 to 48 hours.
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Reviews
-
Made for Diabetic Forum's POOL PARTY, May 2010. These had the honor of being served at our first family bar-b-q of the 2010 season! As you can tell from my photo, I took creative license, using a bit of red pepper as well as cut up baby carrots. I also used cider vinegar as a personal preference. These are such a delight and really brighten up a table. Great for pot luck, picnics, etc. Thanks, Norma, for posting.
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This is one of the recipes I'm making for Christmas dinner this year. I was looking on the internet to see what a bunch of carrots weighed. I found one site saying that a bunch is no less then 1 pound. So I used 2 pounds of baby carrots. After mixing the marinade I think I could have used 1 more pound of carrots as it makes a lot of marinade. The carrots have a nice sweet but not to sour taste to them. Thanks
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RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0