Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots

Name: Tia Rosa and Ruth Eichner's Sweet-and-Sour Carrots
Yield: 8 servings
Ingredients: 2 pounds carrots, peeled and boiled whole until tender and cut into ½-inch rounds; 3 green peppers, cut into i-inch squares and steamed until tender; 3 yellow onions, cut into i-inch wedges and steamed until tender; ¾ cup cider vinegar; ¾ cup white sugar; 1 cup tomato puree; 1 teaspoon dry mustard; 1 teaspoon Worcestershire sauce; Salt and freshly ground black pepper to taste

By Molly O’Neill

Published March 22, 1997

Total Time: 2 hours 15 minutes
Rating: (0)
Comments: Read comments

Featured in: The Farm Team

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Ingredients

Yield:Eight servings

2 pounds carrots, peeled and boiled whole until tender and cut into ½-inch rounds
3 green peppers, cut into i-inch squares and steamed until tender
3 yellow onions, cut into i-inch wedges and steamed until tender
¾ cup cider vinegar
¾ cup white sugar
1 cup tomato puree
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
Combine all the vegetables in a large crock and set aside.
Step 2
Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat. Pour over the vegetables and stir to completely combine. Taste and adjust seasoning with salt and freshly ground black pepper. Chill for at least 2 hours before serving.