This is  a pickled carrot recipe with tomato soup, Dijon mustard, and vinegar.

 

PICKLED CARROTS WITH DIJON MUSTARD RECIPE

Ingredients:
2 lbs. Carrots
1 Onion,medium-sized
1 Green pepper,medium
1 can Tomato soup
1 cup Sugar
3/4 cup Vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon Mustard
1/2 teaspoon Salt

Instructions:
Scrape and slice carrots thinly; peel and chop onion; Cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.


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