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25 minutes
15 minutes
520 minutes
- 2 pounds carrots, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 0.75 cup white vinegar
- 0.5 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1. Boil lightly salted water in a pot. Cook carrots until tender yet firm, around 10 minutes. Drain and combine with onion and bell pepper in a lidded container.
- Combine tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper in a saucepan over medium heat. Stir until sugar dissolves completely, about 5 minutes. Pour over vegetables.
- Chill vegetables in the covered container for 8 hours or overnight.
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