Copper Penny Carrots Recipe

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Copper penny carrots

donna clark

By
@donnacl

this recipe will keep for weeks in the refrigerator , and the longer it is marinated , the better it is.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 lb
carrots, sliced (can carrots can be used)
1
med. onion thin sliced
1
10 oz can tomato soup
1 tsp
prepared mustard
1 tsp
worcestershire sauce
1
small green pepper, thinly sliced
1/2 c
vegetable oil
1 c
sugar
3/4 c
white vinegar

Directions Step-By-Step

1
cook carrots in salted water until med done. rinse in ice cold water. ( if canned carrots are used, do not cook but do rinse in ice water)
2
arrange layers of carrots, green peppers,and onion in a bowl or container.
3
combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
4
pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
5
you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy