Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

Ingredients for Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

• 900g carrots, peeled

• 3 green peppers, cut into 1-inch squares

• 3 yellow onions, cut into 1-inch wedges

• 180ml cider vinegar

• 180ml sugar

• 200g tomato puree

• 1 teaspoon mustard powder

• 1 teaspoon Worcestershire sauce

• Kosher salt and freshly ground black pepper

How to make Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots

1. Boil the whole carrots until tender, then cut into 1/2-inch rounds. Steam the peppers and onions until tender. Combine all the vegetables in a large crock or bowl.

2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes, stirring to dissolve the sugar. Stir in the tomato puree, mustard, and Worcestershire. Remove from the heat. Pour over the vegetables and stir together well. Taste and adjust seasoning with salt and pepper. Cover and chill for at least 2 hours before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.