Allethea Walls Copper Pennies (Pickled Carrots)

24 Servings

Try this Allethea Walls Copper Pennies (Pickled Carrots) recipe, or post your own recipe for Allethea Walls Copper Pennies (Pickled Carrots)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

1 chef marked this Allethea Walls Copper Pennies (Pickled Carrots) recipe as Favorite
Recipe look good to you?

Allethea Walls Copper Pennies (Pickled Carrots) Ingredients

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

Instructions for Allethea Walls Copper Pennies (Pickled Carrots)

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

Main Ingredient: CarrotsCuisine: Uncategorized