Pat’s Marinated Carrots
This recipe comes from my grandmother Pat, my dad’s mom. I think of these marinated carrots as one of her specialties. They’re great because they don’t take too long to make, and they will keep for a couple weeks in the fridge. Pat always seems to keep them on hand, and they often appear as a side dish at lunchtime. I especially think of eating them at my grandparents’ house in Blowing Rock, NC, so they remind me of summer. The perfect accompaniment to a Memorial Day hot dog to kick off the start of the season!
Marinated Carrots
I keep these in a jar in the fridge, just like my grandmother. But we don’t actually preserve them or anything, so they do need to be refrigerated. They’ll keep for a couple weeks.
2 lbs sliced carrots
1 onion sliced thin
1 c chopped celery
1 can tomato soup
1 t prepared mustard
1 t Worcestershire sauce
1 c sugar
1/2 c salad oil
3/4 c vinegar
salt and pepper
Boil carrots until almost done but they still have a nice crunch (less than 5 minutes). Drain and cool. Mix in onion and celery.
Combine remaining ingredients and pour over carrot mixture. Mix well. Cover and refrigerate at least 12 hours. Drain to serve.
Tags: carrots, easy, marinated, quick pickle, Side Dish, Vegetable, vegetarian
May 27th, 2008 at 12:32 am
This looks great – I will try them out on my family.
I like recipes that come through families – great recommendation!
Charlotte