1 medium onion, diced
1 medium carrot, chopped
1 green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow onion, diced
1 medium carrot, chopped
freshly cut green onions
1 tablespoon olive oil
Place onion and carrot into a large bowl. To this mix the vinegar, lemon juice, reduction salt, vinegar tincture, ketchup, brown sugar, sugar, allspice, oregano, cinnamon and crushed ice. Cover bowl and refrigerate 2 hours.
Mix vinegar, lemon juice, reduction salt, vinegar tincture, ketchup, brown sugar, allspice, oregano, cinnamon and crushed ice. Pour into 8 4 individual individual stockpot dishes and add enough water to cover. Bring to a boil, then reduce heat to medium, and simmer 2 hours, until carrots are tender. Drain, cool, peel and chop. Serve.