Recipe from Taste of the South
8 hrs 33 mins
2 pounds carrots, peeled and chopped into 1/2-inch pieces
1 cup chopped bell pepper
3/4 cup chopped onion
1/2 teaspoon minced garlic
1 10.34 ounce can condensed tomato soup
1/2 cup sugar
1/2 cup vinegar
1/3 cup vegetable oil
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
In a large pot of salted water, cook carrots until just tender, 6 to 8 minutes; drain. Place carrots in an 8-x-8-x-2-inch dish. Add bell pepper, onion, and garlic. Set aside.
Cover with plastic wrap and refrigerate for 8 hours or overnight. Serve cold.
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