Prepare carrots for cooking.
Slice and cook in salted water until tender; drain.
Arrange carrots, onions and peppers in layers.
Make a marinade by combining remaining ingredients.
Pour marinade over carrots.
Refrigerate for 24 hours before serving. The marinated carrots will keep in the refrigerator for over a week.
Boil carrots whole until almost done but not mushy.
Crush the garlic, oregano, cumin and paprika in a mortar into a paste. I didn't use as much of the seasonings as the recipe called for because we are wimpy here; feel free to add more if you like. They used a whole tablespoon of oregano and more cumin too.
When carrots are cool, cut into discs.
Mix the vinegar and garlic paste together; add water; submerge carrots overnight; salt them.
Add olive oil when you eat them.
After cooking and draining your carrots, add your sauce mix and simmer for 10 minutes on low heat.
Pour into bottles, and can as usual.
Great recipe.
I always serve with roast beef and rice.
This recipe makes quite a lot and proportions can be changed to suit.
Cook carrots and cool.
Put onion in bottom of bowl.
Add green peppers, then place carrots on top of peppers.
Combine oil, vinegar, sugar, tomato soup, salt and pepper and cook well.
Pour heated sauce over the top.
Cover bowl and refrigerate 24 hours. When serving, mix all together and serve cold.
Wash and scrape carrots. Cut in diagonal slices. Cook and drain. Cool. Combine carrots with raw onion rings in a bowl. Combine tomato soup, sugar, oil, vinegar, salt and pepper in saucepan.
Bring to boiling point; stir to dissolve sugar.
Pour hot mixture over vegetables and mix together.
Cover and chill in refrigerator overnight.
Peel and slice carrots-cook until crisp and tender.
Put in ice water and drain.
Put rest of ingredients (exept sweetener) in saucepan and bring to boil.
Remove from fire and add sweetener.
Pour over carrots and put cover on container.
Let set several hours.
Boil carrots until tender.
Peel carrots and wash. Cut into rings of medium thickness.
Cut the onion and bell pepper into rings (large onion and bell pepper rings may be halved or quartered, if desired).
Mix sugar, vinegar and vegetable oil in a large bowl. Stir well. Add other ingredients and stir until all are well coated.
Cover dish with a tight lid and turn often until marinated, for 3 hours or better still, overnight.
Cook
carrots,\tdrain
and
cool.
Chop onion and green pepper;
mix
all other ingredients in saucepan and heat until smooth
and sugar is melted.
Allow to cool, pour mixture over vegetables.
Cover\tand
refrigerate.
Best
when marinated at least 12 hours.
Keeps for 2 weeks in refrigerator.
Marinate carrots in tomato soup mixture for 8 hours.
Freeze if desired and just heat.
Mix together and heat after marinated. Can be served hot or cold.
Drop sliced carrots in salted boiling water.
Cook 10 minutes or until tender, but crisp.
Drain.
In a baking dish, layer carrots, onions and peppers in a baking dish, ending with carrots. Mix tomato soup, sugar, oil and vinegar; cook and bring to a boil. Pour over layered carrots.
Cover.
Clean carrots with vegetable brush; slice the fresh carrots (not too large).
Steam fresh carrots or drain canned carrots. Slice green bell pepper and onion into rings.
Combine with cooked carrots.
Combine all other ingredients and pour over vegetables. Let stand in refrigerator overnight.
This keeps very well.
Peel and slice carrots.
Parboil to crisp, yet tender.
Drain the carrots and add to them sliced peppers and onions.
Heat to warm the tomato soup (undiluted), sugar, oil, vinegar, salt and pepper.
Pour mixture over carrots and refrigerate overnight.
Peel and slice carrots.
Cook in salt water (don't overcook) until tender.
Drain well.
Chop pepper and add to carrots. Combine remaining.
Pour over carrots while still warm.
Marinate 2 to 3 days.
Drain well before serving.
Liquid may be reused. Keeps up to 2 weeks in refrigerator.
Cook up all carrots until barely done and drain.
Then chop up onion and bell pepper and add to carrots.
Mix rest of the ingredients together and bring to a boil.
Let cool, then pour the mixture over the carrots, onion and pepper.
Place in refrigerator and marinate for 12 hours or longer.
It will keep for 2 to 3 weeks.
Cook carrots until just tender.
Drain and cool.
In a bowl, combine remaining ingredients, add carrots and mix lightly. Marinate overnight in refrigerator.
This will keep for 10 days in refrigerator.
Prepare at least 12 hours in advance.
Cook carrots until tender, but firm.
Drain and cool.
Cut onion and pepper; mix with cooled carrots.
Mix remaining ingredients in a separate container.
Pour over vegetables.
Marinate for 12 or more hours. Drain vegetables to serve.
Save the marinade for your next batch of carrots, onions and peppers.
A great way to get kids and husbands to eat vegetables!
Boil carrots 5 minutes.
Let stand in boiling water for 10 minutes.
Remove from heat; drain and cool.
Cut onion and green pepper in slices; mix with cooled carrots.
Mix other ingredients together and pour over carrots.
Cover and marinate for 12 hours. Refrigerate.
Cut carrots into strips.
Mix garlic and minced onions in oil. Saute carrots in mixture for 5 minutes.
Stir in salt, pepper, mustard and vinegar.
Simmer 5 minutes.
Remove pickling spices and put carrots and juice in shallow dish.
Cover with thinly sliced onions.
Baste carrots for added flavor while they chill.
For pickle flavor, don't tie spices in cheesecloth.
You can leave spice bag in carrots until cool and squeeze to get full flavor.
Cook sliced carrots in salted water until crunchy.
Drain carrots while hot.
Mix together the balance of the ingredients and mix into the carrots.
Add 1/2 sliced onion and sliced green pepper rings, adding to mixture.
Let stand in refrigerator at least 24 hours before serving.
Makes about 3 pints.
Keeps indefinitely.