Allethea Wall's Copper Pennies - (Pickled Carrots) Recipe
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Ingredients : Allethea Wall's Copper Pennies - (Pickled Carrots) Recipe
2 lb carrots
1 medium onion
1 medium green pepper
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp worcestershire sauce
1 tsp mustard
1/2 tsp 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 non-metal bowl. Cover and refrigerate several hours before serving.
Drain and serve as an appetizer or as a relish.
This recipe yields ??
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