Copper Pennies

11 ingredients
5 steps

Ingredients

  • 2 lb. carrots, sliced
  • 1 small bell pepper, chopped
  • 1 medium onion, chopped
  • 1 can tomato soup
  • 1/2 c. vegetable oil
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. prepared mustard
  • 1 tsp. Worcestershire sauce
  • salt
  • pepper

Directions

  1. 1
    Cook carrots in salty water until slightly soft.
  2. 2
    Rinse in ice water.
  3. 3
    Arrange layers of carrots, green pepper and onion in bowl or container with lid.
  4. 4
    Combine all ingredients (remaining) in a saucepan and bring to boil, stirring until thoroughly blended. Pour over carrot mixture and refrigerate until flavor is absorbed, 24 hours.
  5. 5
    Will keep 2 weeks if kept cold.

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