Marinated Carrots recipe

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Ingredients

2 pounds carrots, sliced
1 green bell pepper, seeded and diced
1 small onion, diced
½ cup white vinegar
¼ cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
¾ cup sugar

Nutrition Info

106 calories
carbohydrate: 18.1 g
cholesterol: : -
fat: 3.9 g
fiber: 1.9 g
protein: 1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 145.2 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.

  2. While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Recipe Yield

16 servings

Recipe Note

This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!

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