Allethea Walls Copper Pennies (Pickled Carrots)

Ready in 1h

Try this Allethea Walls Copper Pennies (Pickled Carrots) recipe, or contribute your own.


2 lb Carrots
1/2 ts Salt
3/4 c Vinegar
1 ts Worcestershire Sauce
1 Onion,medium-sized
1 ts Mustard
1 cn Tomato soup
1 c Sugar
1 Green pepper,medium

Original recipe makes 24 Servings



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

Alert editor   
Calories Per Serving: 117 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Allethea Walls Copper Pennies (Pickled Carrots). Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free