Copper Pennies

By Susan52

Ingredients

• 2 pounds carrots, cut into 1/4-inch slices
• 1/2 cup vegetable oil
• 1 cups sugar
• 1 large onion, diced
• 1 large green pepper, diced
• 1 can (5-1/2 ounces) tomato juice
• 3/4 cup red wine vinegar
• 1 teaspoon prepared mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper

Details

Preparation time 20mins

Preparation

Step 1

Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.

Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.