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INGREDIENTS |
DIRECTIONS |
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2 lb carrots, sliced ¾ cup apple cider vinegar 1 small onion, chopped 1 Tablespoon dry mustard 1 medium bell pepper, chopped 1 Tablespoon Worcestershire 3 ribs celery, chopped 1 cup sugar 1 cup cream of tomato soup 2 tablespoons oil |
1. Cook sliced carrots in salted water until tender. Drain. 2. Add onion, bell pepper & celery to carrots. 3. Mix soup, sugar, oil, vinegar, Worcestershire sauce, mustard, and bring to a boil. 4. Pour hot mixture over vegetables. Refrigerate overnight. Makes 10-12 servings. |
The LSU AgCenter and the LSU College of Agriculture
