The Pioneer Woman Tasty Kitchen
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Tiny’s Marinated Carrots

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Level: Easy

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Description

I got this wonderful recipe over 30 years ago from my mom, who got it from her good friend’s daughter, Tiny.

It’s a delicious make-ahead dish that’s great to take to a cookout or party.

Ingredients

  • 2-½ pounds (up To 3 Pounds) Fresh Carrots, Peeled And Cut Into Sticks As For Dips
  • 1 cup Granulated Sugar
  • ½ cups White Or Apple Cider Vinegar
  • ½ cups Vegetable Oil
  • 1 can (11 Oz. Size) Tomato Bisque Soup (You Can Substitute Regular Tomato Soup)
  • 1 teaspoon Jalapeno Mustard (can Substitute Prepared Yellow Mustard)
  • 1 teaspoon Black Pepper
  • 1 teaspoon Worcestershire Sauce
  • ½ cups Finely Chopped Onion
  • ½ cups Finely Chopped Green Bell Pepper

Preparation

Cook carrots in boiling salted water until crisp-tender. Drain well, place in a large bowl and set aside.

Combine the sugar, vinegar, oil, soup, mustard, pepper and Worcestershire sauce in a medium saucepan. Bring mixture to a boil, stirring constantly.

Add the chopped onion and green pepper, lower the heat to simmer and continue to cook for 5 minutes more.

Pour the hot mixture over the carrots. Stir gently to coat the carrots with the sauce. Cover and refrigerate overnight.

Serve cold. Makes 6-8 servings.

This is a great make-ahead dish. The longer these carrots are in the refrigerator, the better they taste!

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