Sherri's Special Carrots Plus
photo by Darkhunter
- Ready In:
- 24hrs 10mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
- 2 lbs carrots, sliced
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 (10 3/4 ounce) can tomato soup
- 1 cup sugar
- 3⁄4 cup vinegar
- 1⁄2 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Cook carrots until crisp-tender, drain and cool. (Cook a bit longer if you prefer your carrots tender.).
- In large container, add carrots, onion, and bell pepper.
- Meanwhile, in saucepan, add all other ingredients and bring to a boil.
- Pour sauce over veggies; cover and refrigerate overnight-the longer the better, up to 6 weeks.
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Reviews
-
This is a very close recipe to my own version. Never used carrots in mine and didn't use sugar. I like your version a lot better! Tomato soup is a different ingredient, also, but love the tomatoey (?) taste it adds. Used green beans as an extra. Thnx for posting, Mrs.Jack. Made for Fall 2008 My-3-Chefs.
RECIPE SUBMITTED BY
Mrs.Jack
Missouri City