“These are nice with pork or chicken, came from a church cookbook.”
READY IN:
1hr 15mins
YIELD:
4 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook sliced carrots till almost tender.
  2. Add a little salt.
  3. Saute onions and green pepper in oil.
  4. Boil Boil sugar, soup, black pepper and vinegar, then add vegetables to sauce.
  5. Boil for 15 minutes, until thick.
  6. Pack hot into jars and seal.

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