Mama's Marinated Carrots

This is another recipe handed down from my mother.  I don't remember where she got it from but I remember how we all raved about them in my youth.  We would eat them straight out of the container in the fridge.  Mom would get so irritated when there was nothing but a dish of sauce and the odd green pepper left in the fridge.  My three brothers and myself never wanted to own up to being the person that ate the last carrot so we would just leave the container in the fridge and play dumb.

2lbs carrots
1 green pepper (sliced in thin stripes)
1 onion sliced
1/2 cup white vinegar
1/4 cup vegetable oil (never olive oil)
1 can tomato soup (anything but Campbells)
3/4 cup white sugar

Cut carrots either in medallions or quarters.  It is really your personal preference.  I do it the quickest way which is in quarters.  Boil carrots until they are almost done.  If you cook the carrots until they are completely soft they will eventually be too mushy to enjoy.  The last minute of boiling I throw in the onions and the peppers.  I only want to soften them to make them more palatable for even the most rigid onion hater.  Drain the vegetables and set aside in a large bowl. 

Mix together the remaining ingredients in a small pot and just bring them to a boil.  Stir all the time to ensure the sugar dissolves.  Once it comes to a boil pour the liquid over the carrots.  Stir so that the carrots are all covered.  Let this sit out and come to room temp.  Then cover and refridgerate for at least a day.  The longer they sit the better they are!!  Serve these cold!  My mouth is watering now so I am going to enjoy a warm roll and a cold dish of carrots now.  I will even make the extra effort to take the dish out of the fridge! 

Enjoy!