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Thursday, November 06, 2014

Marinated Carrots


As carrots are so plentiful and inexpensive this time of the year, Marinated Carrots are a great way to use up excess harvest or grocery purchases. 

This recipe came to me from Annetta who was and is an excellent cook.  Her homemade pies and breads were so good neighbours and friends would buy them from her instead of making their own.  At church bake sales her empty pie crusts would sell out as soon as the sale was open.   So it wasn't surprising, when I first tasted these tasty Marinated Carrots, that the dish came from Annetta.  Of course, I had to have the recipe and I've been making them ever since.  

Marinated Carrots are delicious served cold as a side dish with potato salads and roast or can be served hot with a cooked dinner.  Either way, they are very good.  They are also especially nice with holiday meals so I'll put them in the Christmas Recipe Index.

Annetta's original recipe calls for ¼ cup of vinegar but you may increase this to ½ cup if you like a stronger pickle flavour to the marinating sauce. Make the carrots the day before you plan to serve them as they do need to marinate in the tomato based sauce a minimum of 12 hours.  This makes a  large dish of carrots but they do keep well in the refrigerator for several weeks in a covered container. 

Marinated Carrots
2 pounds carrots
1 medium onion, thinly sliced
1 green pepper (diced)
1 can tomato soup
¼ cup white vinegar (can use ½ cup vinegar for a stronger taste)
½ cup vegetable oil
½ cup sugar
½ teaspoon salt, or to taste 
Tabasco sauce to taste

Peel and slice carrots into rounds or sticks.  Boil in lightly salted water about 10 minutes. (Carrots should still be crisp.)  Drain well, add thinly sliced onion and green pepper.  Mix gently.  

In another saucepan, mix tomato soup, vinegar, oil, sugar and salt together.  Bring to a boil.  Add Tabasco sauce to taste.  I shake 3 or 4 drops into the pot which doesn't really make much of a difference but if you like a hot mixture put in more.   Pour tomato soup mixture over the carrots and vegetables and mix gently together. 
  
Before serving, refrigerate Marinated Carrots overnight, in covered dish.


The day or even a week before you plan on serving Marinated Carrots gather the ingredients together. 

Peel and slice the carrots and onions.  Dice the green pepper.  Cook the carrots until crisp tender, about 10 minutes. While carrots are cooking make the sauce.  Gently mix cooked carrots with the onion and green pepper.  Pour the hot marinating sauce over the vegetables and mix through. Refrigerate at least 12 hours. 


Serve the Marinated Carrots in a pretty dish.  
Your family will enjoy this way to eat carrots.

Sweet and glistening Marinated Carrots.

 

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