Ready in 1h
Try this Allethea Walls Copper Pennies (Pickled Carrots) recipe, or contribute your own.
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
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