Copper Penny Carrots

12 ingredients
4 steps

Ingredients

  • 2 lb (16 to 18 medium) carrots
  • 1 tsp sugar
  • Green pepper slices (sweet)
  • 1 medium onion
  • 1 can tomato soup (10 1/2 oz)
  • 3/4 c vinegar, white
  • 1/2 c vegetable or salad oil
  • 1 c sugar
  • 1 tsp prepared mustard
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste
  • 1/4 tsp dill may be used if desired

Directions

  1. 1
    Cut carrots into slices and boil
  2. 2
    with sugar until tender. Drain and cool.
  3. 3
    Alternate layers of carrots with slices of green pepper and onion rings. Blend together the tomato soup, vinegar, oil and 1 c sugar, mustard, Worcestershire sauce and salt and pepper.
  4. 4
    Pour mixture over vegetables and refrigerate for 24 hours before serving. Keeps indefinitely.

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