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Copper Carrots
Ingredients
- 2 lb. carrots
- 1 medium onion
- 1 can tomato sauce
- 1/2 cup sugar
- 1 tsp. dry mustard
- 1 tsp. worchestershire sauce
- 1 small green pepper
- 1/2 cup vinegar
- 1/4 cup salad oil
- salt and pepper, to taste
Directions
- Clean and slice carrots.
- Boil in salted water until almost tender, drain and cool.
- Dice onions and green peppers, and set aside.
- Heat the rest of ingredients in a pan until sugar is dissolved.
- In a glass bowl, layer the carrots, peppers, and onions.
- Stir sauce with a wooden spoon, and pour over the veggies.
- Marinate for at least 24 hours in refrigerator.
- Will keep for 2 weeks in the fridge!
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