Copper Penny Carrots
By MJH
Rate this recipe
4.3/5
(15 Votes)
Ingredients
- 2 pounds carrots, peeled and cut into 1/4-inch discs
- 1 medium green pepper, seeded and cut into thin sliver-thin rings
- 1 medium red onion, cut into sliver-thin rings
- 1 can tomato soup
- 1/2 cup vegetable oil
- 2/3 cup sugar
- 3/4 cup cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
Details
Adapted from letslive2eat.blogspot.com
Preparation
Step 1
Boil carrots until cooked but still firm, about 12 minutes.
Drain.
Combine cooked carrots with sliced pepper and onion in a bowl.
Combine all remaining ingredients in a saucepan.
Bring to simmer over medium heat.
Remove from heat and pour over carrots, onions, and peppers.
Stir well.
Cover and refrigerate overnight.
Serve cold.
You'll also love
- Beef and Butternut Squash Chili 4.4/5 (13 Votes)
- Tomato Focaccia 4.4/5 (13 Votes)
- 25-Minute Skillet Chicken w/... 4.5/5 (2 Votes)
Review this recipe