4-6 pints Sterilized hot jars.
* Have all veggies chopped and ready before you start cooking*
2 lbs cooked Carrots slices ( I like to leave the carrots a little crunchy)
1 cup chopped red peppers
1 cup chopped green pepers
1 cup celery
1 cup onion slices
Add all ingredients to carrots for the last 2 mins. of cooking time.
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While above veggies are cooking. Boil or bring to boiling point the following;
1/2 cup veg. oil
1 cup sugar
3/4 cup vinegar
1 tin tomato soup
1 tsp. dry mustard
salt and pepper to taste.
When mixture comes to boil point- Pour over hot veggies.
Reheat all together until almost 'Boil Point again'
Then pack into Hot sterile jars. Putting lids on tightly. Store in cool place. Last all year round. Very Good.
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