← All recipes

Marinated Carrots

From a vintage recipe box found at an estate sale

As written on the card

Marinated Carrots

Makes 6-8 servings

5 cups sliced, cooked carrots

1 medium onion, peeled and sliced

1 green pepper, chopped

1 can (10½ oz.) tomato soup

½ cup salad oil

1 cup sugar

¾ cup vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

In a large bowl, combine all ingredients. Cover and let stand overnight. Drain.

From Juanita Meece, Waco, Texas

Marinated Carrots

A newspaper recipe clipping credited to Juanita Meece of Waco, Texas

6 to 8 servingsMake aheadOvernight

Ingredients

  • 5 cups sliced, cooked carrots
  • 1 medium onion, peeled and sliced
  • 1 green pepper, chopped
  • 1 can (10½ oz.) tomato soup
  • ½ cup salad oil
  • 1 cup sugar
  • ¾ cup vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method

  1. Combine: In a large bowl, combine all the ingredients.
  2. Marinate: Cover and let stand overnight (in the refrigerator).
  3. Serve: Drain and serve cold.

Remember this recipe? We’d love to hear about it.