“Copper Penny” Carrots

From Vista Marketplace

Serves: Serves 6

  • 3/4 cup apple cider
  • 1/2 cup vegetable oil or canola oil
  • 1 cup granulated sugar
  • 1 tablespoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 10 oz. can tomato soup
  • salt and pepper to taste
  • 2 lbs. carrots
  • 1 small green bell pepper
  • 1 medium onion
Step by Step Instructions
  1. Combine first seven ingredients in a sauce pan and heat,(marinade)stirring until well blended; set aside to cool.
  2. Peel and slice carrots about 1/4 inch thick slices. Boil carrots in medium saucepan until tender, but not soft! Drain weel.
  3. Slice bell pepper and onion into rings or thin strips.
  4. Use a large glass jar with lid or a glass bowl. Alternate layers of carrot slices, bell pepper, and onion.
  5. Pour marinade over vegetables, cover bowl tight with saran wrap or put lid on jar and refrigerate. Stores well for up to 1 week. Stir weel before serving.



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