Tiny’S Marinated Carrots

• 2-1/2 pounds (up To 3 Pounds) Fresh Carrots, Peeled And Cut Into Sticks As For Dips
• 1 cup Granulated Sugar
• 1/2 cups White Or Apple Cider Vinegar
• 1/2 cups Vegetable Oil
• 1 can (11 Oz. Size) Tomato Bisque Soup (You Can Substitute Regular Tomato Soup)
• 1 teaspoon Jalapeno Mustard (can Substitute Prepared Yellow Mustard)
• 1 teaspoon Black Pepper
• 1 teaspoon Worcestershire Sauce
• 1/2 cups Finely Chopped Onion
• 1/2 cups Finely Chopped Green Bell Pepper

1. Cook carrots in boiling salted water until crisp-tender. Drain well, place in a large bowl and set aside.
2. Combine the sugar, vinegar, oil, soup, mustard, pepper and Worcestershire sauce in a medium saucepan. Bring mixture to a boil, stirring constantly.
3. Add the chopped onion and green pepper, lower the heat to simmer and continue to cook for 5 minutes more.
4. Pour the hot mixture over the carrots. Stir gently to coat the carrots with the sauce. Cover and refrigerate overnight.
5. Serve cold. Makes 6-8 servings.
6. This is a great make-ahead dish. The longer these carrots are in the refrigerator, the better they taste!

fresh carrots, sugar, white or, vegetable oil, tomato, jalapeno mustard, black pepper, worcestershire sauce, onion, green bell pepper

Taken from tastykitchen.com/recipes/sidedishes/tinye28099s-marinated-carrots/ (may not work)