Copper Pennies (Marinated Carrots)

1. 1

   Peel or scrape carrots and slice thin.

2. 2

   Boil 8 minutes, drain and allow to cool.

3. 3

   Combine salt, pepper and 1/4 cup oil and mustard, mix well.

4. 4

   Mix balance of oil, sugar, vinegar and soup, mix well.

5. 5

   Combine with first mixture and pour over carrots, onions and peppers.

6. 6

   Put in covered dish or jars, store in refrigerator overnight.

7. 7

   Will keep up to three weeks.

No nutritional information available.

No additional tips available.