Pared Carrot pickles
"These are nice with pork or chicken, came from a church cookbook."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
4 pints
ingredients
- 8 cups sliced carrots
- 2 large onions
- 1 -2 green pepper
- 2 (10 ounce) cans tomato soup
- 1 1⁄2 cups white sugar
- 1⁄2 teaspoon black pepper
- 1⁄2 cup oil
- 3⁄4 cup vinegar
directions
- Cook sliced carrots till almost tender.
- Add a little salt.
- Saute onions and green pepper in oil.
- Boil Boil sugar, soup, black pepper and vinegar, then add vegetables to sauce.
- Boil for 15 minutes, until thick.
- Pack hot into jars and seal.
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RECIPE SUBMITTED BY
carol ann in canada
toronto, ontario
hi there!love to cook--used to live on a farm,entered many small country fairs with canning, baking(everything) knitting,crochet,and ceramics.I have won numerous ribbons in all colors.I have had 2 coffee trucks and prepared most food items carried,myself.I have managed a restaurant and was also the cook. If I had a month off--I would spend it cleaning my house.I currently have a home-cleaning business.I have 2 people working for me, and we keep very busy.
