Sweet and Sour Carrots or Copper Pennies

1. 1

   Dice carrots then cook in boiling water until tender yet crisp.

2. 2

   Drain and allow to cool.

3. 3

   Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer.

4. 4

   Let cool to room temperature.

5. 5

   Pour mixture over carrots.

6. 6

   Add green pepper and onion along with the mix and carrots.

* Per serving · 4 servings · Values may vary.

No additional tips available.