Allethea wall's copper pennies (pickled carrots)
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Recipe by: lieze-lotte
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb Carrots 3/4 c Vinegar
1 Onion,medium-sized 1 ts Worcestershire sauce
1 Green pepper,medium 1 ts Mustard
1 cn Tomato soup 1/2 ts Salt
1 c Sugar
1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a
large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.
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