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 Onion,medium-sized
1 Green pepper,medium
1 can Tomato soup
1 cup Sugar
3/4 cup Vinegar
1 tsp Worcestershire sauce
1 tsp Mustard
1/2 tsp 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.
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Per Serving (excluding unknown items): 52 Calories; trace Fat (2.4%
calories from fat); trace Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 94mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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