Carrot Pickle

1. 1

   Pare and cut carrots.

2. 2

   Cook until firm (not soft).

3. 3

   While carrots are cooking, in another saucepan add tomato soup, vinegar and sugar over medium heat unti thick.

4. 4

   Drain carrots while still hot.

5. 5

   Put in dish with onion and green pepper slices.

6. 6

   Pour sauce over carrots.

7. 7

   Let stand overnight in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.