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Copper Penny Carrots

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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.

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