Author: Epicurus.com Kitchens
- 2 pounds carrots
- 1 Cup tomato soup
- 1 Cup sugar
- 1 Cup oil
- 3/4 Cup cider vinegar
- 1 Tablespoon salt
- 1/2 Tablespoons pepper
- 1 Tablespoon mustard, dry
- 1 large onion, sliced
- 1 large green pepper, sliced
- Pare and slice carrots 1/2" thick. Cook to a crisp done.
- Combine soup, sugar, mustard, oil, vinegar, salt and pepper. Whip 5 minutes or put in blender.
- Combine vegetables and pour on dressing. Marinate at least one hour. Serve chilled.
- Will keep for a very long time in covered container in refrigerator. Experiment with different vinegars, different types of peppers.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/marinated-carrots/6392/
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