Copper Pennies

Copper Pennies Recipe

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Linda Owens


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.


★★★★★ 1 vote

6 - 10
25 Min
25 Min


  • 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
  • 3/4 c
    white vinegar
  • 1 tsp
    prepared mustard
  • 1 Tbsp
    worcestershire sauce
  • 1 pinch

How to Make Copper Pennies


  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.

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About Copper Pennies

Course/Dish: Vegetables Other Salads

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