I wasn’t sure whether to call these Old Fashioned Marinated Carrots or Classic Marinated Carrots, but either way they’re delicious, especially in the Summer. They’re cool and refreshing. The Marinade is almost like a tangy Catalina (or “French” dressing, if you’re as old as I am) and they’re the perfect thing for a summer picnic or potluck.
I don’t know if I would have tried these Classic Marinated Carrots if I just happened to come across the recipe. They sound a little odd, don’t they? Marinated Carrots? There’s nothing in the ingredients that are going to let you on to the flavor explosion you’re going to get at that first bite.
About Classic Marinated Carrots:
It was my friend Betty (a fantastic cook) who introduced me to tClassic Marinated Carrots at a campout, the same Betty who’s Mother’s Dressing I make every year at Thanksgiving. I was wild about them. I could hardly stop eating them and had to ask for the recipe.
So what we have here is a mixture of thinly sliced carrots or “coins” or “pennies” as they’re sometimes called, mixed with crunchy bell pepper and thinly sliced onion. That’s all accentuated by the marinade which is somehow all at the same time sharp, sweet, tangy, creamy and smooth.
It’s said that these Classic Marinated Carrots can be served warm or cold, but I can’t even imagine them warm. It’s the cold chill that makes the Classic Marinated Carrots seem summery and salad-like and so refreshing. They’re just so perfect a a summer side.
Making Classic Marinated Carrots:
This is a recipe you need to plan ahead for. Make it at least 12 hours ahead, but if you’d like to make it ahead for a longer period, it just gets better and better. Actually, they keep for about four weeks. It’s a perfect recipe to knock out on your weekend if you have a midweek party or potluck to go to, just to get it out of the way.
The carrots are cooked, and that’s a judgment call. I like to cook them till they’re softened but still have a good amount of bite. Others like them crispier or softer. So just test them until they’re done how you like them. This is one of those “It’s all good” recipes! Do take the time to thinly slice the onions and peppers, though. Last time I made these, I wondered if I might want to add a few thinly sliced jalapeno slices to the recipe along with the bells. Maybe next time.
The big surprise in Classic Marinated Carrots is they’re made with canned Tomato Soup. If you’re opposed to that, use tomato sauce but the soup gives this recipe such a smooth taste and texture. It’s a little magical.
Saving on Classic Marinated Carrots:
Carrots seem to rarely go on sale (maybe around St. Paddy’s day when they’re bundled with cabbage and potatoes – check those prices and make sure the deal is good) but carrots store well and the larger packages are going to be less per pound. Don’t leave them to languish in the bottom of the fridge drawer. Poke a few holes in the package and turn them now and then so condensation doesn’t form at the bottom and they’ll keep longer.
Think of recipes that use a lot of carrots when you have too many…can I just say Carrot Cake? Like this Wayside Inn Carrot Cake that my Stepmom Pat has been making forever? What a treasure that recipe is. Or maybe my Glazed Carrots, cole-slaw or carrot slaw. And of course, toss carrots in soups and stews.
I always pick up bell peppers on sale. They go on sale regularly at my store and keep pretty well for a week or two. Pick them up at the beginning of the week to use during the current week and at the end of the week for the following week.
As far as the canned soup, simple pantry items are always best bought when they’re on sale and used as needed as opposed to being bought when you need them. Anything that stores pretty much forever is a great item to buy using this strategy, maybe with coupons if you use them.Print
Classic Marinated Carrots
Make this simple classic dish for a Summer party or potluck or store it in your fridge for whenever you’d like!
- Total Time: 20 minutes plus 12 hours
- Yield: 12 servings 1x
- 2 pounds carrots, peeled and sliced (about 5 cups)
- 1 teaspoon salt
- 1 medium onion, very thinly sliced (about 1/2 cup)
- 1 small green pepper, very thinly sliced (about 1 cup)
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup white vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place the carrots and 1 teaspoon salt in a 3-quart saucepan and cover with water. Heat to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 5 to 10 minutes or just until the carrots are your desired tenderness. Drain and place carrots in a large dish and arrange peppers and onions on top.
In another bowl, mix the soup, oil, sugar, vinegar, Worcestershire, mustard, salt and pepper. Pour over the carrot mixture.
Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold. Keeps for 4 weeks.
Some recipes call to heat and cool the tomato mixture so the sugar dissolves easily. This extra step is unnecessary as the sugar dissolves just fine during the long marinade process.
I will be sharing Classic Marinated Carrots at Fiesta Friday #229, hosted this week by Liz @ Spades, Spatulas & Spoons. Take a minute to stop by and visit Fiesta Friday and be sure to click over to Liz’s site and see what she’s doing with food and gardening!
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