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Simple Marinated Carrots

21st.Century.Chef's picture
  Cider vinegar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Oil 1⁄3 Cup (5.33 tbs)
  Carrots 64 Ounce (4 Cans, 16 Ounce Each)
  Diced pimientos 4 Ounce (1 Jar)
  Chopped green onions 1 Cup (16 tbs)
  Green pepper 1 , diced

Boil vinegar, sugar and oil together until sugar dissolves.
Place carrots, pimientos, onions and green pepper in large bowl.
Add cooled marinade and toss gently .
Refrigerate, covered, up to one week, stirring occasionally.
When ready to serve, drain vegetables.
Reserve marinade for future use.
Try substituting carrots with 4 16-ounce cans green beans, drained, or 1 pound fresh mushrooms, sliced.

Recipe Summary

Difficulty Level: 
Very Easy

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