Copper Pennies

10 ingredients
4 steps

Ingredients

  • 2 pounds Carrots
  • 1 whole Onion
  • 1 whole Green Pepper
  • 1 cup Sugar
  • 3/4 cups Vinegar
  • 1/2 cups Oil
  • 1 can (10.75 Oz. Can) Tomato Soup (do Not Dilute)
  • 1 teaspoon Worcestershire
  • 1 teaspoon Salt
  • 1 teaspoon Mustard

Directions

  1. 1
    Peel carrots, slice in rounds. Cook and rinse in cold water. (They should still be firm.) Slice the onion and green pepper.
  2. 2
    Layer carrots, onions, and green peppers in a bowl. Repeat.
  3. 3
    Whisk together the remaining ingredients until well blended. Pour over the carrot mixture. Refrigerate and serve cold.
  4. 4
    Hint: the longer it sits in the refrigerator, the more blended the flavors become.

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