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Marinated Carrots

4

30 min

Marinated Carrots

Marinated Carrots Photo 1

Time

30 min

Serving

16 persons

Calories

106

Rating

4.00★ (52)

Cuisine

Author: Victoria Buriak
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!

Ingredients

  • carrots: 2 pound (sliced)
  • green bell pepper: 1 piece (diced)
  • onion: 1 piece (diced)
  • white vinegar: 0.5 cup
  • vegetable oil: 0.25 cup
  • condensed tomato soup: 1 can (10.75 ounce can)
  • sugar: 0.75 cup

Metric Conversion

Stages of cooking

Marinated Carrots Photo 21
Marinated Carrots Photo 32
  1. Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
    Marinated Carrots Photo 2
  2. While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
    Marinated Carrots Photo 3

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