Allethea Wall's Copper Pennies (Pickled Carrots)

Title:
Allethea Wall's Copper Pennies (Pickled Carrots)

Yield:
24 Servings

Categories:
Vegetables,
Pickles




Ingredients:





     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.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip