Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots

• 2 pounds carrots, peeled and boiled whole until tender and cut into 1/2-inch rounds
• 3 green peppers, cut into i-inch squares and steamed until tender
• 3 yellow onions, cut into i-inch wedges and steamed until tender
• 3/4 cup cider vinegar
• 3/4 cup white sugar
• 1 cup tomato puree
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper to taste

1. Combine all the vegetables in a large crock and set aside.
2. Combine the vinegar and the sugar in a saucepan over low heat.
3. Cook for 5 minutes.
4. Add the tomato puree, the mustard and Worcestershire sauce.
5. Remove from heat.
6. Pour over the vegetables and stir to completely combine.
7. Taste and adjust seasoning with salt and freshly ground black pepper.
8. Chill for at least 2 hours before serving.

carrots, green peppers, yellow onions, cider vinegar, white sugar, tomato puree, mustard, worcestershire sauce, salt

Taken from cooking.nytimes.com/recipes/6566 (may not work)