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Marinated Carrots

Rated as 4.2 out of 5 Stars
60

"This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!"
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Ingredients

30 m servings 106
Original recipe yields 16 servings

Directions

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  1. Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
  2. While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Nutrition Facts


Per Serving: 106 calories; 3.9 18.1 1 0 145 Full nutrition

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Reviews

Read all reviews 35
  1. 50 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I just made this recipe from directions given to me by my mother-in-law and was going to post it when I saw this. We call this recipe "copper pennies" and it's always a hit. These carrots stay...

Most helpful critical review

Tastes good but the recipe is huge for me. Most of it was wasted because it wasn't something we wanted a bunch of times. Lasts well in the 'fridge though.

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I just made this recipe from directions given to me by my mother-in-law and was going to post it when I saw this. We call this recipe "copper pennies" and it's always a hit. These carrots stay...

Made this for Easter dinner. My daughter and I LOVED it. Unfortunately, my guests didn't. It really is a matter of taste though. Some people just don't like vinegar-y or pickle-y tastes. The tom...

This is the first recipe where I was so impressed I had to rate it. I have enjoyed so many recipes from Allrecipe. This time around I was looking for a recipe using cooked carrots that my husb...

I have been making this for years during the holidays. I use canned carrots as a time saver. I always get compliments.

I love this recipe. I am grateful I found it again..I made this several years ago and everybody loved it. I lost the recipe, and have a request to bring them to a potlock for the 4th of July.....

Tastes good but the recipe is huge for me. Most of it was wasted because it wasn't something we wanted a bunch of times. Lasts well in the 'fridge though.

Served this to about 25 guys at a dinner, got nothing but compliments. Will do it again.

Really good....made it for my daughter's baptism luncheon, went over well. Easy and can be made several days in advance, so great for parties. We served this cold.

I made this according to directions to marinade over-night. it was too sweet. after consulting the buzz, I added 1 fresh squeezed lemon and @2 tbps of worochester sauce. I still hated it. out of...