Copper Pennies

9 ingredients
6 steps

Ingredients

  • 2 lb. carrots
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1/2 c. vinegar
  • 1/2 c. oil (vegetable)
  • 3/4 c. sugar
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 1 can tomato soup

Directions

  1. 1
    Slice carrots 1/2-inch thick and boil in salted water until tender.
  2. 2
    Drain and cool.
  3. 3
    Place carrots in a bowl with onion and bell pepper.
  4. 4
    Mix remaining ingredients in a saucepan and bring to a boil.
  5. 5
    Pour this over the vegetables.
  6. 6
    Refrigerate overnight before serving.

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