Simple Marinated Carrots
|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.