allethea wall's copper pennies (pickled carrots)
- Categories
- Vegetable
- Can/preserv
- Yield
- 24 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Carrots |
| 1 | Onion,medium-sized |
| 1 | Green pepper,medium |
| 1 can | Tomato soup |
| 1 cup | Sugar |
| ¾ cup | Vinegar |
| 1 teaspoon | Worcestershire sauce |
| 1 teaspoon | Mustard |
| ½ teaspoon | Salt |
1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.
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