Copper Pennies

11 ingredients
5 steps

Ingredients

  • 2 pkg. carrots (slim)
  • 1 bell pepper, in rings
  • 1 sweet onion, in rings
  • 1 (10 oz.) can tomato soup
  • 1 tsp. Worcestershire sauce
  • salt and white pepper to taste
  • 3/4 c. wine vinegar
  • 1/4 c. cider vinegar
  • 1 c. sugar
  • 2 Tbsp. mustard
  • 1/4 c. salad oil

Directions

  1. 1
    Scrape carrots; slice into thin rounds.
  2. 2
    Cook in a small amount of salted water until tender.
  3. 3
    Drain; cool and place in kettle.
  4. 4
    Add other ingredients; stir and heat through (do not boil).
  5. 5
    Pour over carrots; when cool, put in refrigerator to chill.

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