Name: Pickled Carrots
Yield: 4 servings
Ingredients: 2 lb. sliced carrots, cooked al dente; 1 onion, chopped; 1 green pepper, chopped; 1 can tomato soup (undiluted); 1/2 c. Wesson oil; 1 tsp. Worcestershire; 1 c. sugar; 3/4 c. vinegar; 1 tsp. prepared mustard; salt and pepper (pinch)

2 lb. sliced carrots, cooked al dente

1 onion, chopped

1 green pepper, chopped

1 can tomato soup (undiluted)

1/2 c. Wesson oil

1 tsp. Worcestershire

1 c. sugar

3/4 c. vinegar

1 tsp. prepared mustard

salt and pepper (pinch)

Pickled Carrots

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