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Allethea Wall's Copper Pennies (pickled Carrots) Recipe
Serves: 24
Keywords: Pickles, vegetarian, recipe, recipes, Allethea Wall's Copper Pennies (pickled Carrots) Recipe
Ingredients
2
lb.
Carrots
1
Onion, medium-sized
1
Green pepper, medium
1
cn
Tomato soup
1
c
Sugar
¾
c
Vinegar
1
ts
Worcestershire sauce
1
ts
Mustard
½
ts
Salt
Directions
- 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.