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Copper Carrots - Janette Johnson

Recipe

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Ingredients

  • 3 lbs carrots
  • 1 can tomato soup, undiluted
  • .66 cup sugar
  • 1 cup vegetable oil
  • .75 cup vinegar
  • 1 tsp dry mustard
  • .5 tsp pepper
  • .5 tsp celery seed
  • 1 large onion, sliced into rings
  • 1 green pepper, sliced into strips

Steps

  1. Peel and slice carrots into diagonal slices. Cook in boiling water until tender but slightly crunchy. Cool. Whip together soup, oil, mustard, pepper and celery seed in a blender. Fold together soup mixture, carrots, onions, and green peppers. Marinate in refrigerator 24 hours or overnight.
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