Copper Carrots Recipe

No Photo

Have you made this?

 Share your own photo!

Copper Carrots

Mary Beth Cauthen

By
@Marybee

This recipe comes from a dear little friend, Eleanor Hoyt, also known as "Yadi", who passed away last year. It is an old favorite of great Southern cooks like Yadi was...


Featured Pinch Tips Video

Rating:

Comments:

Serves:

15

Prep:

20 Min

Cook:

25 Min

Ingredients

2 lb
carrots, sliced
1 small
green pepper, chopped
1 medium
sweet onion, chopped
1 can(s)
campbell's tomato soup
1/2 c
vegetable oil
1/4 c
vinegar
1 c
sugar
1 tsp
yellow mustard
1 tsp
worcestershire sauce
1/4 tsp
salt
1/4 tsp
pepper

Directions Step-By-Step

1
Clean, slice and cook carrots until barely tender. Drain.
2
Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
3
In large bowl, alternate layers of carrots, peppers and onions. Pour hot liquid over all and marinate for 24 hours in refrigerator. Serve cold. Will keep for two weeks in fridge.

About this Recipe

Course/Dish: Other Salads