Yield: 24 servings
Measure | Ingredient |
---|---|
2 pounds | Carrots |
1 \N | Onion,medium-sized |
1 \N | Green pepper,medium |
1 can | Tomato soup |
1 cup | Sugar |
¾ cup | Vinegar |
1 teaspoon | Worcestershire sauce |
1 teaspoon | Mustard |
½ teaspoon | Salt |
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 nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.