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Carrot recipe

Copper Pennies – pickled carrots

  • Yield: 15 servings
  • Category: Vegetable side

Description

This colorful, sweet and sour dish is quick to make and keeps well.


Ingredients

  • 1 cup sugar
  • 1 cup vinegar
  • 1 cup vegetable oil
  • 2 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (10 3/4-ounce) can condensed tomato soup
  • 2 pounds carrots, peeled, cooked, and sliced
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely chopped

Instructions

  1. Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan and bring to a boil
  2. Remove from heat and add soup
  3. Mix the carrots, onion, and bell pepper together in a large glass dish
  4. Pour the sauce over the vegetables, stir to combine
  5. Refrigerate overnight