Carrot Copper Pennies – a delicious recipe with carrots, vinegar, white onion, salt, bell pepper, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
-
1
Wash and scrape carrots and cut into rounds, about 1/4 inch thick.
-
2
Remove outer skin and cut onions into thin round slices. Remove seeds and white pithy part of bell pepper; cut into thin round slices.
-
3
Add carrots to 2 cups water in covered saucepan and cook over very high heat for 10 minutes.
-
4
Drain, cook and add to sliced rounds of onion and bell pepper in a large glass or stainless steel bowl.
-
5
Blend tomato soup, vegetable oil, sugar, vinegar, salt, black pepper, Worcestershire sauce, and mustard in another bowl.
-
6
Pour over vegetables and stir well.
-
7
Cover bowl and marinate overnight in refrigerator.
-
8
Drain to serve.
-
9
These will keep two weeks or more refrigerated.
-
10
Yields 12 servings.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
