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Copper Pennies

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Ingredients

  • 2 lbs carrots, peeled and sliced into 1/4 in coins
  • 1/2 c vegetable oil
  • 1 c sugar
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 5 1/2-oz can tomato juice
  • 3/4 c red wine vinegar
  • 1 tsp prepared mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp pepper

Details

Preparation

Step 1

Cook carrots until crisp-tender and drain.

Combine all other ingredients in large bowl and mix well.

Cover and refrigerate 3-4 hours.

Serve cold as salad or warm up as a side dish.

Store in fridge up to 2 weeks. Yields 8 c.

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