by Passion4Food
Passion4Food's Notes:
Expand1 med. to large Bell Pepper (sliced thin) Ask a question about this ingredient
1 med. to large Onion (sliced thin) Ask a question about this ingredient
3 cans of sliced Carrots (drained well & chilled) Ask a question about this ingredient
1 can of Tomato Soup (I use Campbell's) Ask a question about this ingredient
3/4 cups Apple Cider Vinegar (I use Heinz) Ask a question about this ingredient
1 cup Sugar (granulated) Ask a question about this ingredient
1/2 cup Corn Oil (I use Mazola) Ask a question about this ingredient
1-2 teaspoon Prepared Mustard (I use French's) Ask a question about this ingredient
1-2 teaspoon Worcestershire Sauce Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1 teaspoon Pepper Ask a question about this ingredient
Combine ALL sauce items together, and bring to a boil over medium-heat.
Ask a question about this stepAlternately layer the carrots, onions & peppers together in a glass bowl. (I mix together the onion and bell pepper layer together when layering).
Ask a question about this stepPour the hot sauce over all the vegetables.
Ask a question about this stepCover the top of the dish with a top, or saran wrap.
Ask a question about this stepMarinate in the refrigerator overnight.
Ask a question about this stepServe cold the next day!
Ask a question about this stepInteresting to learn that the recipe has been around for years. I think it's a wonderfully delicious way to eat your veggies!
We had a version of this growing up in the South, but we called it Copper Pennies!