Allethea wall's copper pennies (pickled carrots)

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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