Carrots Pickles Recipe

Ingredients

• Carrots . . . . . . . . . . . 2 lb
• Onion . . . . . . . . . . . . 1 medium
• Green pepper . . . . . . . 1 medium
• Tomato soup . . . . . . . . 1 can
• Sugar . . . . . . . . . . . . 1 cup
• Vinegar . . . . . . . . . . . ¾ cup
• Worcestershire sauce . . 1 tsp
• Mustard . . . . . . . . . . . 1 tsp
• Salt ½ tsp

How to make Carrots Pickles

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl.
3. Cover and refrigerate several hours before serving.
4. Drain and serve as an appetizer or as a relish.