copper penny carrots
(1 RATING)
this recipe will keep for weeks in the refrigerator , and the longer it is marinated , the better it is.
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prep time
20 Min
cook time
25 Min
method
Stove Top
yield
12 serving(s)
Ingredients
- 2 pounds carrots, sliced (can carrots can be used)
- 1 - med. onion thin sliced
- 1 - 10 oz can tomato soup
- 1 teaspoon prepared mustard
- 1 teaspoon worcestershire sauce
- 1 - small green pepper, thinly sliced
- 1/2 cup vegetable oil
- 1 cup sugar
- 3/4 cup white vinegar
How To Make copper penny carrots
-
Step 1cook 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)
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Step 2arrange layers of carrots, green peppers,and onion in a bowl or container.
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Step 3combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
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Step 4pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
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Step 5you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Diet:
Diabetic
Diet:
Gluten-Free
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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