Copper Pennies

12 ingredients
7 steps

Ingredients

  • 2 pounds carrots, sliced
  • 1 cup sliced celery
  • 2 onions, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 (10-ounce) can tomato soup
  • 2/3 cup sugar
  • 2/3 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. 1
    In a large pot, cook the carrots in boiling salted water until tender, about 5 minutes; do not overcook.
  2. 2
    Drain well.
  3. 3
    In a large bowl, combine the carrots, celery, onions, and bell pepper.
  4. 4
    Combine the soup, sugar, vinegar, oil, Worcestershire, mustard, salt, and pepper in a pot.
  5. 5
    Heat over high heat until just boiling.
  6. 6
    Pour the hot mixture over the vegetables and stir to combine.
  7. 7
    Refrigerate for 12 hours before serving.

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