Carrot Garden Relish
|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)|
|Garlic||1 Clove (5 gm), crushed|
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.