1 can tomato soup
1 cup sugar
½ cup vinegar
½ cup oil
1 tsp prepared mustard
2 tbsp horseradish
onion, diced
green pepper, diced
Mix
together the soup, sugar, vinegar, oil, mustard and horseradish. Cook 10 minutes in a
saucepan and simmer on low. In large
mouthed mason jars layer diced onion, diced green pepper, cooked carrot, and repeat to fill the
jar. Pour the hot liquid over the
carrots into the jar, cover and let stand 24
hours. Store in fridge for weeks. Other vegetables are good in this also, like
those frozen salad or stew varieties.
Save the sauce and add it to the next batch. Add just before boiling.
