My mom made these for Christmas several years ago, and they were a big hit with my siblings and me. Since then, she has made them every year. We all indulge and then take leftovers home to enjoy the next few days.

Ingredients

2 lbs of whole carrots

1 large onion, sliced into thin rings

1 green pepper sliced

1 cup tomato juice

1 cup sugar

1 cup vegetable oil

1 tsp dry mustard

¾ cup vinegar

1 tsp. Salt

½ tsp pepper

Instructions

Cook whole carrots until softened.

Slice them into ¾ inch chunks.

Stir in the onion rings and green pepper slices.

In a separate bowl, whisk together the remaining ingredients until well blended.  

Pour the mixture over the vegetables and let the mixture marinate overnight.

Serve chilled.

NOTE: These keep well in the fridge for several days.

Recipe from Donna O’Neal’s Kitchen