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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Like these crispy. Boil the carrots for 5 minutes, dump in ice water immediately to keep them crisp. Ingredients:
1 cup sugar (or equivalent sugar substitute) |
3/4 cup vinegar |
1/2 cup oil |
1 teaspoon salt |
1 teaspoon mustard |
1 teaspoon worcestershire sauce |
1 cup tomato soup |
1 green pepper |
1 medium onion |
5 cups carrots (2 lb. bag) |
Directions:
1. Cook whole carrots in water until tender, but still crunchy. (I prefer to put mine straight into boiling water and remove them at 5 minutes.) Cool immediately in ice water. (This is my preference. You can skip this part if you don't mind if they become less crisp.)
2. Slice carrots on the slant and very thin.
3. Prepare marinade with remaining ingredients.
4. Pour marinade over the carrots and marinate in the refrigerator for at least 12 hours.
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