Carrot Medallions
Carrot Medallions
2 lbs carrots
1 large onion, thin sliced into rings
1 large green pepper, thin sliced
1 can tomato sauce
1 cup sugar*
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed**
Clean and slice carrots on the diagonal into medallion shapes approximately 1/4" thick, place in pan and cover with water, cook until tender, drain and cool. Place carrots, onion and green pepper into a 2 qt casserole dish or large bowl and set aside.
Combine all other ingredients in a large sauce pan and bring to a boil until all the sugar is dissolved. Pour over the carrots, cover the casserole dish or bowl and refrigerate for 24 hours.
* If the carrots are sweet, we cut back on the sugar. If they are bitter or woody we use all the sugar.
** I'm not fond of dill, so we replace it with a handful of jalapeno slices.
2 lbs carrots
1 large onion, thin sliced into rings
1 large green pepper, thin sliced
1 can tomato sauce
1 cup sugar*
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tsp pepper
1/4 tsp dill weed**
Clean and slice carrots on the diagonal into medallion shapes approximately 1/4" thick, place in pan and cover with water, cook until tender, drain and cool. Place carrots, onion and green pepper into a 2 qt casserole dish or large bowl and set aside.
Combine all other ingredients in a large sauce pan and bring to a boil until all the sugar is dissolved. Pour over the carrots, cover the casserole dish or bowl and refrigerate for 24 hours.
* If the carrots are sweet, we cut back on the sugar. If they are bitter or woody we use all the sugar.
** I'm not fond of dill, so we replace it with a handful of jalapeno slices.