Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots
Tía Rosa and Ruth Eichner's Sweet-and-Sour Carrots is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Boil the whole carrots until tender, then cut into 1/2-inch rounds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBoil the whole carrots until tender, then cut into 1/2-inch rounds.
Steam the bell peppers and onions until tender.
Combine all the vegetables in a large crock or bowl.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.