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A Tasty "Vision"
Submitted by Marinated Carrots

Marinated Carrots

A salad, side or topping to fish of sweet and sour marinated carrots, green peppers and onions. This dish is common to many of PA Dutch heritage. My favorite way to eat the Marinated Carrot dish is cold as a side at our family get-togethers in Southeastern PA. I also "LOVE" to can the carrots in Ball jars for grabbing a jar from the stash for a quick gift or a fast side any time of year!"


2 lbs Whole Carrots
1 large Onion, sliced into thin rings
1 Green Pepper, sliced
1 c. Granulated Sugar
3/4 c. Cider Vinegar
1 tsp Prepared Dry Mustard
1 c. Tomato Juice
1 c. Vegetable Oil
1 tsp. Salt
1/2 tsp. fresh ground Pepper


Peal and cook carrots whole just until softened. Slice into 3/4 in to 1 in chunks. Add sliced onion and peppers to the carrot pieces. In a separate bowl, whisk together the remaining ingredients until well blended. Pour the wet ingredients over the vegetables and mix. Allow the mixture to marinate overnight for best flavor. Serve cold as a picnic side salad, serve warm as a wonderful compliment side dish to your roast or chicken, or serve just heated over your fish! Mmmmmmmm!

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8 Servings

Nutritional Information
Per Serving

no nutrition information available

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