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