Title: Allethea Wall's Copper Pennies (Pickled Carrots)
Categories: Vegetable Pickle
Yield: 24 Servings
| 2 | lb | Carrots |
| 1 | | Onion,medium-sized |
| 1 | | Green pepper,medium |
| 1 | cn | Tomato soup |
| 1 | c | Sugar |
| 3/4 | c | Vinegar |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Mustard |
| 1/2 | ts | Salt |
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.