|carrots: 2.5 lbs (peeled, sliced thin)|
|green sweet peppers: 1 whole pepper (sliced thin, no seeds)|
|onions - white: 0.5 lb (1/2 of whole onion, sliced thin)|
|soup - tomato: 10.75 oz (one can)|
|granulated sugar: 3/4 cup|
|canola oil - for salads, woks and light frying: 1/2 cup|
|apple cider vinegar: 1/2 cup|
|salt: 1 tsp|
|black pepper: 1/2 tsp (course, black pepper)|
They keep in the frig for a week or more!
Peel the carrots and slice thin, then cook until tender. Add the raw onion and pepper (sliced thin) to the carrots. Mix the remaining ingredients together and bring to a boil for one or two minutes in a separate pot. Pour the sauce over the vegetables and chill over night.