Tiny’s Marinated Carrots

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!