copper pennies

Name: Copper Pennies
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2 pound(s) 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 cup(s) salad oil (*this is optional); 1 cup(s) sugar; 3/4 cup(s) white vinegar; 1 teaspoon(s) prepared mustard; 1 tablespoon(s) worcestershire sauce; 1 pinch(es) salt

(1 RATING)

27 Pinches

Linda Owens

Rockdale, TX

Updated on Mar 10, 2011

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.

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prep time 25 Min

cook time 25 Min

method ---

yield 6 - 10

Ingredients

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

How To Make copper pennies

Step 1

Cook carrots in salted water until tender. Drain.

Step 2

Layer carrots, green peppers, and onions in a sealable dish.
Step 3

Blend soup,*oil, sugar, vinegar, mustard, and Worchestershire sauce and salt to taste.
Step 4

Pour over vegetables. Cover tightly and refrigerate over night. Remove carrots with slotted spoon to serve.
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