Marinated Carrots

Dee Dee Pettersen

By
@D2theFoodLover

This is an old church recipe from an old church in Southern Maryland. They make tons of this for their "fund raiser dinner." Every time I make it here in The Villages, some neighbors ask to take home what's left over. I love these carrots and I am so thankful that the recipe was shared.


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Serves:

20 portions

Prep:

45 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

5-6 c
carrots, fresh
2 medium
onions, cut in rings
2
bell pepper, cut in pieces
1 can(s)
tomato soup
3/4 c
sugar
3/4 c
apple cider vinegar
1/2 c
vegetable oil
1 tsp
prepared mustard
1 tsp
salt
1 tsp
pepper
1 tsp
worcestershire sauce

Directions Step-By-Step

1
Chop carrots in 1/4 inch rings. Boil in salted water till crisp (about 10 minutes, drain and cool.
2
Cut onions in rings.
3
Chop bell peppers into small pieces.
4
Mix together, tomato soup, sugar, vinegar, prepared mustard, oil, salt, pepper & Worcestershire sauce.
5
Pour mixture over carrots, onions and bell peppers. Refrigerate and sit at least over night.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #chilled, #pot-luck, #salad