copper penny carrots

(1 RATING)
56 Pinches
salt lake city, UT
Updated on Nov 2, 2011

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

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 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)
  • Step 2
    arrange layers of carrots, green peppers,and onion in a bowl or container.
  • Step 3
    combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
  • Step 4
    pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
  • Step 5
    you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.

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