"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pickled Carrots Recipe

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This recipe for Pickled Carrots, by , is from Foster Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Johanna Dickey, daughter of John Ernest Foster
Added: Sunday, July 19, 2009


1 lb. carrots
1 small to medium onion
1 green pepper

1/2 can tomato soup
1/4 c. oil
1/4 c. vinegar
1/2 c. sugar
1/4 tsp. mustard

Slice carrots thin, cook and cool.
Slice and strip onion and pepper. Add to carrots.

Mix ingredients of sauce together.
Mix with carrots, onion and pepper. Refrigerate overnight.




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