Allethea wall's copper pennies (pickled carrots)
24 servings
Ingredients
| Quantity | 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 |
Directions
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.