Marinated Carrots

Marinated Carrots

QUIRKYIQ

"This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!"
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Ingredients

30 m servings 106 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
  2. While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Reviews

Read all reviews 32
  1. 46 Ratings

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Most helpful positive review

I just made this recipe from directions given to me by my mother-in-law and was going to post it when I saw this. We call this recipe "copper pennies" and it's always a hit. These carrots stay...

Most helpful critical review

Tastes good but the recipe is huge for me. Most of it was wasted because it wasn't something we wanted a bunch of times. Lasts well in the 'fridge though.

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I just made this recipe from directions given to me by my mother-in-law and was going to post it when I saw this. We call this recipe "copper pennies" and it's always a hit. These carrots stay...

Made this for Easter dinner. My daughter and I LOVED it. Unfortunately, my guests didn't. It really is a matter of taste though. Some people just don't like vinegar-y or pickle-y tastes. The tom...

This is the first recipe where I was so impressed I had to rate it. I have enjoyed so many recipes from Allrecipe. This time around I was looking for a recipe using cooked carrots that my husb...

I love this recipe. I am grateful I found it again..I made this several years ago and everybody loved it. I lost the recipe, and have a request to bring them to a potlock for the 4th of July.....

Tastes good but the recipe is huge for me. Most of it was wasted because it wasn't something we wanted a bunch of times. Lasts well in the 'fridge though.

I have been making this for years during the holidays. I use canned carrots as a time saver. I always get compliments.

Served this to about 25 guys at a dinner, got nothing but compliments. Will do it again.

Really good....made it for my daughter's baptism luncheon, went over well. Easy and can be made several days in advance, so great for parties. We served this cold.

I made this according to directions to marinade over-night. it was too sweet. after consulting the buzz, I added 1 fresh squeezed lemon and @2 tbps of worochester sauce. I still hated it. out of...

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