Allethea Walls Copper Pennies (Pickled Carrots)

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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

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