Carrots Delicious
📜 Collection: Unknown Eighteen | ✍️ Attribution: Ann Wagner | 📂 Category: Sides A delightful and tangy marinated carrot and onion side dish that stores wonderfully in the refrigerator. Perfect for gatherings and easily prepared ahead of time.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | Overnight | 8 servings |
🔪 Key Equipment
- Saucepan
- Colander
- Glass container
Ingredients
Dressing and Vegetables
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Tomato Soup | Uncondensed |
| 1/2 cup | Oil | Vegetable oil |
| 1 cup | Sugar | Granulated |
| 3/4 cup | Vinegar | Standard |
| 1 tsp | Dry Mustard | Ground |
| 1 tsp | Worcestershire Sauce | Liquid |
| 1 tsp | Salt | Standard |
| 1/4 tsp | Pepper | Black pepper |
| 2 lb | Carrots | Cut up and sliced |
| 1 medium | Onion | Thinly sliced |
Instructions
Step 1: Preparing the Carrots
- Cook 2 lb carrots (cut up and sliced) in salted water. Bring to a boil, remove from heat, and let carrots sit in boiling water for 10 minutes; drain and cool until tender-crisp.
Step 2: Making the Dressing and Marinating
- Combine 1 can tomato soup, 1/2 cup oil, 1 cup sugar, 3/4 cup vinegar, 1 tsp dry mustard, 1 tsp Worcestershire sauce, 1 tsp salt, and 1/4 tsp pepper to form the dressing.
- Alternate layers of the cooked carrots and 1 medium-sized onion (thin sliced) in a container.
- Pour the dressing over the top and let stand overnight in a closed container in the refrigerator.
💡 Make-Ahead & Storage: Will keep up to 2 weeks in the refrigerator when stored in a closed container.
Original Recipe Scan
