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Results 21 - 30 of 35 for pickles soup
Peel and slice carrots. Cook ... set aside. Combine soup (do not dilute soup), vinegar, ... let marinate at least 12 hours. Serve hot or cold.
Peel, slice and cook carrots (do not over cook). Cool. Slice onion and pepper (uncooked). Add remaining ingredients. Allow flavors to blend ...
23. PICKLED CARROTS
Cook carrots in boiling water until barely tender; rinse immediately under cold water and drain. Combine with peppers and onion, toss in ...
24. PICKLED CARROTS
Peel carrots; slice. Cook together with the pepper and onion until tender, but not soft. Remove from heat; drain. Mix vegetables with ...
25. PICKLED CARROTS
Beat together oil, vinegar, sugar, and tomato soup. Add vegetables to soup ... and tasty make-ahead cold vegetable for buffet/picnic settings.
(Can be made ahead, as ... saucepan - tomato soup, oil, sugar, vinegar, dry ... (You may use green pepper for color, if you can not find mango).
27. PICKLED CARROTS
Clean and slice 2 pounds carrots. Cook and drain. Layer in container: Pour over vegetables, store in refrigerator overnight. Keeps 2 to 3 ...
28. PICKLED CARROTS
Mix all above ingredients in a large jar or covered bowl. Refrigerate covered overnight. Keeps 2-3 weeks. To serve, strain (reserve liquid) ...
29. PICKLED CARROTS
Boil carrots until tender. When ... green peppers. Mix soup, oil, sugar, vinegar, Worcestershire, ... refrigerate for at least 24 hours before serving.
30. PICKLED CARROTS
Boil carrots until almost tender, drain. Heat remaining ingredients and pour over vegetables. Let stand overnight.
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