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.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Cook carrots until tender.
(May substitute three 16-ounce cans of carrots for fresh carrots.)
Cool and drain.
Cut onion and green pepper and mix with carrots.
Mix remaining ingredients and pour over vegetables.
Cover and marinate 12 hours.
Keeps in refrigerator 2 weeks.
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.
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.
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.
Combine the beef, celery, carrots, onion, garlic, mushrooms and red
% you can set aside for a garnish. Cut the chicken
nions and broth.
Microwave for about 2-3 minutes.
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 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.
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.
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.
Boil peeled 1-inch pieces of carrots for 10 to 20 minutes until soft, not soggy.
Put oil, sugar, vinegar, pepper, salt and soup in blender; mix for 5 minutes.
Pour over drained carrots and onion rings; let stand overnight (in refrigerator).
Carrots should marinate at least 12 hours.
Serve cold, as an appetizer.
This recipe makes quite a lot and proportions can be changed to suit.
o stand for 8-10 minutes.
Meanwhile, place the carrots, bell
Cook carrots.
Drain and cool.
Cut onions and green peppers in round slices or however you prefer and mix with cooled carrots. Mix other ingredients together and pour over vegetables.
Cover and marinate for 12 hours or more.
This will keep for 2 weeks in the refrigerator.