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Carrot Garden Relish

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Ingredients
  Canned tiny carrots 2 Pound (2 Cans, 1 Pound Each)
  Green peppers 2 Medium, cut in thin rings
  Onions 2 Medium, sliced and separated into rings
  Bottled garlic salad dressing 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
Directions

Combine carrots (with liquid), peppers and onion rings in covered container.
Stir together remaining ingredients; pour over vegetables.
Cover; refrigerate at least 3 hours.
Tip container occasionally to mix vegetables and dressing.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Freezed
Restriction: 
Vegetarian
Ingredient: 
Carrot

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