Marinated carrots recipe — A flavor-packed snack

Cooked Carrots

Have you ever eaten something that made you remember a time long gone? When I was a kid, I remember going to the houses of my grandma, Hazel, and great aunt, Evelyn. Whenever I’d go to my grandma’s place, I’d get a small, orange jar of marinated carrots out of her fridge and devour them almost all in one sitting. I’ve never had something like this before—like a cross between pickling and marinating—with a tomato base, but with vinegar, oil and seasonings added to it.

Although my grandma and great aunt have both passed away, this recipe is one of those ways I can remember the times of visiting them. Since I’ve never seen this recipe in a store-bought version, I thought I’d share it with you.

Marinated Carrots
A recipe from Evelyn Pentico

5 cups of sliced cooked carrots or baby carrots
1 green bell pepper, chopped
1 large onion, diced
1 can of tomato soup, 10 ¾ oz.
½ cup olive oil
¾ cup vinegar
1 cup sugar
2 tsp. Worchestershire sauce
1 tsp. salt
1 tsp. pepper
½ tsp. garlic salt (optional)

Marinated carrot sauce

Cook carrots to the point where they’re soft, but just have a bit of snap to them. While cooking the carrots, combine bell pepper, onion, and all of the other ingredients in a medium pot.

Marinated carrots recipe completed

Bring the sauce to a boil and then pour over the carrots. Marinate for at least 12 hours and keep indefinitely in the refrigerator.

I have a dessert recipe of my great aunt’s that I will post in the next week after I make it, so keep your eyes peeled for this yummy goodness.

I hope you enjoy this recipe! Do you have any recipes that remind you of times long lost?