• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Copper Pennies (pickled Carrots) Recipe

    Add to MenuAdd to Calendar

    Source: www.yumyum.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 2 lb Carrots

    2. 1 Chopped green pepper

    3. 1 Can tomato soup

    4. 1 ts Prepared mustard

    5. 3/4c Sugar

    6. 1/4c Oil

    7. 1 Chopped onion

    8. 1 ts Worcestershire sauce

    9. 3/4c Vinegar

    10. 1 ts Salt

    Instructions Jump to Ingredients ↑

    1. + Directions : Pare carrots, cut crosswise, cook and drain. Beat sugar, vinegar, worcestershire sauce, mustard, soup, salt and oil together. Be sure sugar is dissolved. Add to carrots. When carrots are cooled add onions and peppers. Put in covered container and refrigerate. Will keep indefinitely. *1 (8 oz) can of tomato sauce can be substituted for the tomato soup.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback