This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Marinated Carrots

Read Reviews (27)

"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!" — QUIRKYIQ

Ingredients Edit and Save

Watch video tips and tricks

Rockin' Salsa

Vegetable Pizza I

Pickled Grilled Pickles

Sausage-Stuffed Cherry Pepper Poppers

Pickled Asparagus

Dannon Oikos Twice-Baked Potatoes

Bourbon Glazed Carrots

Ginger Carrots and Dates

Quick Pickled Jalapeno Rings

How to Cut Onions

Types of Cooking Oil

How to Peel, Seed, and Dice Tomatoes

Sugar and Sweeteners

Original recipe makes 16 servings Change Servings

2 pounds carrots, sliced
1 green bell pepper, seeded and diced
1 small onion, diced
1/2 cup white vinegar

1/4 cup vegetable oil
1 (10.75 ounce) can condensed tomato soup
3/4 cup sugar

Check All Add to Shopping List

Directions

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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Aug 10, 2006

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 good for up to a month in the fridge. The only modification in my recipe is it only calls for 1/2 cup sugar and a dash of worchester sauce.

—Heidi

See full review »

Most Helpful Critical Review

Nov 13, 2009

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.

—Biff Schaefer

See full review »

36 Ratings

See other versions of this recipe!

Apr 19, 2006

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 tomato soup, I thought, really gave it a nice subtle flavor. If you use Splenda instead of sugar, it's a great diet recipe to snack on.

—hope03

See full review »

Nov 03, 2006

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 husband might enjoy. This was fantastic. Have you ever tried to can this?

—Jerri Wickert

See full review »

Jan 08, 2009

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

—BETH W

See full review »

Jun 27, 2005

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....Thank you for having it!!

—Chris

See full review »

Jun 26, 2006

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

—davidhbt

See full review »

Jun 15, 2011

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.

—SarahMc

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Marinated Carrot Salad

Vinegar Pickled Carrots

Almond Carrots

Aunt Dorothy's Marinated Carrot Salad

Cheesy Carrots

Jeff's Carrots

Mom's Marinated Vegetables

Jacksonville Carrots

Tracy's Horseradish Carrots

Carrots Au Gratin

ADVERTISE WITH US

Nutrition

Calories
106 kcal
5%

Carbohydrates
18.1 g
6%

Cholesterol
0 mg
0%

Fat
3.9 g
6%

Fiber
1.9 g
7%

Protein
1 g
2%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinated Carrots

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 106
Calories from Fat: 35

% Daily Value *
Total Fat 3.9g 6 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 145mg 6 %
** Potassium 241mg 7 %
Total Carbohydrates 18.1g 6 %
Dietary Fiber 1.9g 7 %
Protein 1g 2 %
Sugars 13.7g
Vitamin A 192 %
Vitamin C 33 %
Calcium 3 %
Iron 5 %
** Thiamin 8 %
** Niacin 7 %
** Vitamin B6 7 %
** Magnesium 3 %
** Folate 8 %

* 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.