Tuesday, January 7, 2014

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


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


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.


  1. This sounds good Linda. Since it is served cold, I might try it. I like most vegs served cold, I don't like many cooked ones.

    1. Morning Myra- Gregory is the same. I'm always looking for vegetables that I can serve cold for him and he said this was a make again.

  2. Good morning Linda and Myra-oh my goodness-those carrots look SO good. I haven't made these for quite a while. I've been making this recipe for a LONG time-ever since "Tiny" shared it with my Mom and she made them for a get together. They were an instant hit-and the longer they sit, the better they taste.

    That is one gorgeous photo, Linda-can I have carrots for breakfast? :)

    Thanks for the great review,


  3. Good morning Ladies!! Thank you Linda. This looks so good I intend to make this using Splenda.I can't wait to try it. Big Hugs

  4. Well I know what I'm making when I start pulling up carrots! It's the mustard and Worcestershire combination that grabbed my attention the most--great combo!
    Thank you for linking up this week. Hope your new year is off to a great start.