Copper Pennies

9 ingredients
6 steps

Ingredients

  • 2 lb. carrots, peeled, sliced and cooked
  • 1 medium onion
  • 1 medium green pepper
  • 1 can tomato soup
  • 1/2 c. vegetable oil
  • 2/3 c. sugar
  • 3/4 c. cider vinegar
  • 1 tsp. salt
  • 1/2 tsp. pepper

Directions

  1. 1
    Cook and drain carrots.
  2. 2
    Cut onion and pepper into strips. Combine in heatproof bowl.
  3. 3
    Combine soup (do not dilute), oil, sugar, vinegar, salt and pepper.
  4. 4
    Simmer over medium heat; pour over carrots.
  5. 5
    Cover and refrigerate overnight.
  6. 6
    Serve cold.

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