Copper Pennies Recipe

No Photo

Have you made this?

 Share your own photo!

Copper Pennies

Linda Owens

By
@HomeSeasonings

I think leaving the oil out of your batch makes better Copper Pennies. Or at least reduce the amount considerably. I don't add the oil at all anymore.


Featured Pinch Tips Video

Rating:

Serves:

6 - 10

Prep:

25 Min

Cook:

25 Min

Ingredients

2 lb
carrots, scraped and cut in quarter inch circles
1 small
green bell pepper, chopped
1 medium
white onion
1 can(s)
10.5 oz condensed tomato soup
1/2 c
salad oil (*this is optional)
1 c
sugar
3/4 c
white vinegar
1 tsp
prepared mustard
1 Tbsp
worcestershire sauce
1 pinch
salt

Directions Step-By-Step

1
Cook carrots in salted water until tender. Drain.
2
Layer carrots, green peppers, and onions in a sealable dish.
3
Blend soup,*oil, sugar, vinegar, mustard, and Worchestershire sauce and salt to taste.
4
Pour over vegetables. Cover tightly and refrigerate over night. Remove carrots with slotted spoon to serve.

About this Recipe

Course/Dish: Vegetables, Other Salads