Copper Pennies

10 ingredients
7 steps

Ingredients

  • 2 cans carrots or 2 lb. fresh carrots, sliced
  • 1 medium onion, sliced thin
  • 1 green bell pepper, chopped or diced
  • salt and pepper to taste
  • 1 Tbsp. Worcestershire sauce
  • 1 (10 3/4 oz.) can tomato soup (undiluted)
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1/2 c. oil
  • 1 tsp. prepared mustard

Directions

  1. 1
    Cook carrots until slightly fork-tender.
  2. 2
    Mix all liquid ingredients and the seasonings together.
  3. 3
    Arrange in layers the carrots, onion and pepper.
  4. 4
    Pour liquid over all.
  5. 5
    This is best if made several days in advance.
  6. 6
    Liquid can be kept and used up to two weeks in the refrigerator.
  7. 7
    I use fresh carrots.

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