Copper Pennies

11 ingredients
5 steps

Ingredients

  • 2 lb. carrots
  • 1/2 c. vegetable oil
  • 1 c. sugar
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 6 oz. tomato juice
  • 3/4 c. red wine vinegar
  • 1 tsp. mustard
  • 1 tsp. salt
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. pepper

Directions

  1. 1
    Slice carrots into 1/4-inch coins.
  2. 2
    Cook until tender; drain. Combine all other ingredients together.
  3. 3
    Mix well.
  4. 4
    Combine with carrots. Cover and refrigerate at least 3 to 4 hours.
  5. 5
    Serve cold or warm. Store in refrigerator up to 2 weeks.

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