Allethea Wall's Copper Pennies (Pickled Carrots)

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Title: Allethea Wall's Copper Pennies (Pickled Carrots)
Yield: 24 Servings
Categories: Vegetables, Pickles


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.