Caroline "Tiny" Gay's Marinated Carrots

This is another recipe adapted by Carol.  I don't know what took me so long to make these but now that I have, they are a make again and again!

Carol's recipe is on Tasty Kitchen. 

Ingredients:

2 1/2 to 3 pounds fresh carrots, peeled and cut into sticks

1 cup sugar

1/2 cup white or apple cider vinegar

1/2 cup vegetable oil

1 can (11 oz) tomato bisque soup or you can use regular tomato soup

1 tsp. prepared yellow mustard

1 tsp. black pepper

1 tsp. Worcestershire sauce

1 small onion, finely chopped

1 small green or yellow pepper-chopped fine

Directions:

Cook carrots until crisp. Drain and save for later.

In a medium pot- combine the sugar, oil, vinegar, soup, mustard, black pepper and Worcestershire sauce. Stir constantly  and bring to a boil.

Add to the "sauce" which is boiling the onion and the green or yellow pepper. Lower the heat and simmer for about 5 minutes.

Pour the hot ingredients over the carrots that are in a large bowl. Stir to make sure all the carrots are coated. Add the bowl of carrots to the refrigerator over night.

Serve cold.

I've made this a few times. I wanted to make it without the sugar for Dottie, since she is always looking for recipes low or no sugar in a recipe.

I liked it both ways and it's on my ever growing favorite list.