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.

Printable Recipe Card

About Copper Pennies

Course/Dish: Vegetables, Other Salads

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