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Recipe: Allethea Wall's Copper Pennies Pickled Carrots
Similar Categories: Allethea, Walls, Copper, Pennies, Pickled, Carrots
Yield: 24 Servings
2 lb Carrots
1 md Onion
1 md Green pepper
1 cn Tomato soup
1 c Sugar
3/4 c Vinegar
1 ts Worcestershire sauce
1 ts Mustard
1/2 ts Salt
Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers. Combine remaining
ingredients, blend well, and pour over vegetables in a large nonmetal
bowl. Cover and refrigerate several hours before serving. Drain and
serve as an appetizer or as a relish.
2 lb Carrots
1 md Onion
1 md Green pepper
1 cn Tomato soup
1 c Sugar
3/4 c Vinegar
1 ts Worcestershire sauce
1 ts Mustard
1/2 ts Salt
Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers. Combine remaining
ingredients, blend well, and pour over vegetables in a large nonmetal
bowl. Cover and refrigerate several hours before serving. Drain and
serve as an appetizer or as a relish.
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