Marinated Carrots
📜 Collection: Al Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A classic sweet and tangy marinated carrot salad tossed with onions and green bell peppers in a rich tomato-based vinaigrette. Perfect as a make-ahead side dish that gets better as it sits.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | 24 hours | 8 servings |
🔪 Key Equipment
- Large pot
- Saucepan
- Colander
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 5 cups | Carrots | sliced 1/2 inch in thickness (about 10 large ones) |
| 1 medium or large | Onion | chopped or in rings |
| 1 | Bell Pepper | chopped in rings |
Marinade
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can | Tomato Soup | or use 1 can of V-8 juice or equal amount of tomato juice |
| 1/2 cup | Oil | less if desired |
| 1 cup | Sugar | |
| 3/4 cup | Vinegar | |
| 1 teaspoon | Prepared Mustard | |
| 1 teaspoon | Worcestershire Sauce | |
| 1 teaspoon | Salt | or less |
| 1/4 teaspoon | Black Pepper | to taste |
Instructions
Step 1: Cook the Carrots
- In a large pot, cook the 5 cups carrots just until tender, but not mushy. Drain well.
Step 2: Prepare the Marinade
- While the carrots are cooking, mix together the 1 can tomato soup (or V-8/tomato juice), 1/2 cup oil, 1 cup sugar, 3/4 cup vinegar, 1 teaspoon prepared mustard, 1 teaspoon worcestershire sauce, 1 teaspoon salt, and 1/4 teaspoon pepper in a saucepan.
- Bring the mixture to a boil and boil for exactly one minute.
Step 3: Combine and Marinate
- Pour the hot marinade over the carrots while they are still hot.
- Let the mixture cool for 5 to 10 minutes.
- Add the 1 onion (chopped or in rings) and 1 bell pepper (chopped in rings) to the carrots and stir gently to combine.
- Cover and refrigerate. For best flavor, make a day or so before serving.
💡 Make-Ahead & Storage: This dish will keep well in the refrigerator for several weeks. It is highly recommended to make it a day or two before serving to allow the marinade to fully penetrate the vegetables.
Original Recipe Scan
