Wall's Copper Pennies (Pickled Carrots)|
Allethea Wall's Copper Pennies (Pickled Carrots)
2 lb Carrots
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
large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.