Copper Pennies (Carrots)
Be the first to rate this recipe
A home-kitchen version of copper pennies (carrots), written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 2 lb. carrots, peeled and sliced
- 2 medium onions, sliced
- 1 medium green pepper in strips
- 1 (10 oz.) can tomato soup
- 1/3 c. vinegar
- 1/2 c. sugar
- 1/3 c. oil
- 1 tsp. Worcestershire sauce
- 1 tsp. mustard
- 1/2 tsp. salt
- 1/2 c. celery, chopped
Method
Heat vinegar, sugar and oil.
Cook carrots in salted water 8 to 10 minutes.
Combine with onions and pepper.
Stir remaining ingredients into bowl over carrots.
Marinate overnight.
Drain as needed.
Will keep several weeks.
Rate:
