Ingredients
2 lb. carrots
1 medium white onion
1 small green pepper
2 c. water
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. ground pepper
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
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Cut carrots into rounds. Add to 2 cups water; cook 10 minutes. Slice onion thin. Chop pepper. Drain carrots; cool and add to onion and pepper in glass or stainless bowl. Blend remaining ingredients and stir well. Pour over carrots and marinate overnight in refrigerator. Drain to serve. Will keep up to 6 weeks in tightly covered glass container in refrigerator.
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Copper sauté — instant heat response for wine reductions and pan sauces
Small copper sauce pan — brown butter, small reductions, caramel
Unlined copper for rapid evaporation — perfect jams and preserves
Unlined copper for sugar work — even heat for caramel and candy
Copper ions stabilize egg whites — fluffier, more stable meringue