Pickled Carrots

2 pounds carrots, peeled, sliced 1/4 inch thick. Simmer until not too soft. Drain.
2 small onions, chopped
1 green pepper, sliced in strips

Heat:

1/2 cup salad oil
3/4 cup vinegar
1 cup sugar
1 tsp dry mustard
1 tsp Worcestershire Sauce
1/2 tsp salt
1 tsp pepper
1 cup tomato soup

Pour over carrots. Let stand 'til cool. Store in refrigerator.

Recipe submitted by Virginia Whitten.

Recipe submitted in 1984.

The Pickled Carrots recipe appeared in the Relishes and Pickles chapter of the 1984 Herron Island Cookbook.

Comments:





Additional Information
Recipes in the Pickles and Relish
Recipes Submitted by Virginia Whitten


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