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Pickled Carrots Recipe

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

Denise Wyer
Added: Tuesday, January 18, 2005


1 can tomato soup
3/4 cup cider vinegar
1/2 cup olive oil
2/3 cup sugar
1 tsp. mustard
1 tsp worcestershire sauce
1 small onion
1 small green pepper

3 lb. carrots, peeled and sliced

Whip together all ingredients, except carrots, onions, and green pepper.

Add carrots to boiling water and simmer about 4 min. (carrots should be firm). Drain

Add 1 small onion and 1 green pepper and cover with dressing.

Refrigerate. Serve hot or cold




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