Sweet and Sour Carrots
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A classic marinated side dish featuring tender carrots, crisp green peppers, and onions tossed in a sweet and tangy tomato-based dressing. Perfect for making ahead, this dish gets better as it sits and chills.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 13 mins | None | 12 servings |
🔪 Key Equipment
- Saucepan
- Colander
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lb. pkg | Carrots | sliced |
| 1 | Green Pepper | thinly sliced |
| 1 | Onion | thinly sliced |
| 1 can | Tomato Soup | None |
| 3/4 cup | Vinegar | None |
| 1/2 cup | Oil | None |
| 1 cup | Sugar | None |
| 1 tsp. | Dry Mustard | None |
Instructions
Step 1: Prep the Vegetables
- Cook the 2 lb. pkg carrots in salted water for 8 minutes until they are tender-crisp, then drain them thoroughly.
- Thinly slice and cut up the 1 green pepper and 1 onion, then add them to the warm, drained carrots in a large bowl.
Step 2: Make the Dressing & Combine
- In a saucepan, combine the 1 can tomato soup, 3/4 cup vinegar, 1/2 cup oil, 1 cup sugar, and 1 tsp. dry mustard.
- Heat the mixture for 5 minutes until the sugar is completely dissolved and the sauce is hot.
- Pour the warm sauce over the carrots, onion, and pepper while still warm, tossing gently to ensure everything is evenly coated.
💡 Make-Ahead & Storage: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the sweet and sour flavors to fully marinate and develop.
Original Recipe Scan
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