Copper Pennies

10 ingredients
3 steps

Ingredients

  • 2 lb. sliced, cooked carrots
  • 1 medium green pepper, chopped
  • 3 onions, sliced in rings
  • 1 (10 oz.) can tomato soup
  • 3/4 c. wine vinegar
  • 1 c. sugar
  • 1/4 c. oil
  • 1 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1 tsp. pepper

Directions

  1. 1
    Arrange vegetables in bowl with tight-fitting lid.
  2. 2
    Combine all other ingredients and pour over vegetables.
  3. 3
    Refrigerate. Keeps 3 to 4 weeks.

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