Servings per recipe: Serves 1 0 to 12.
3 lbs. carrots, peeled and cut into 1 1/ 2-inch pieces (rounds)
10 3/ 4 ounce can tomato soup, undiluted
1 cup cider vinegar
1 cup sugar
1 1/ 2 cups Canola oil
1 teaspoon dry mustard
1 green pepper, finely chopped
1 medium onion, finely chopped
The day before serving, bring 4-quarts of salted water to a boil in a large pot.
Add the carrots and cook until tender, but not too soft. Drain carrots well.
In a large glass or non-reactive bowl, combine the soup, vinegar, sugar, oil, mustard, pepper and onion.
Add the carrots, mixing well until they are well coated with the marinade.
Cover the bowl and refrigerate the carrots overnight, longer if desired.