Allethea Wall's Copper Pennies (Pickled Carrots) Recipe

Step 1

Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. Drain and serve as an appetizer or as a relish.

Things You'll Need

  • 2lb Carrots
  • 1md Onion
  • 1md Green pepper
  • 1cn Tomato soup
  • 1c Sugar
  • 3/4c Vinegar
  • 1ts Worcestershire sauce
  • 1ts Mustard
  • 1/2ts Salt

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