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Title: Allethea Wall's Copper Pennies (Pickled Carrots)
Categories: Vegetable Pickle
Yield: 24 Servings

2lbCarrots
1 Onion,medium-sized
1 Green pepper,medium
1cnTomato soup
1cSugar
3/4cVinegar
1tsWorcestershire sauce
1tsMustard
1/2tsSalt

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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