Allethea Wall's Copper Pennies (Pickled Carrots) Recipe - Cooking Index
Recipe for Allethea Wall's Copper Pennies (Pickled Carrots) Recipe - Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
Ingredients
- 2 lbs / 908g / 32oz Carrots
- 1 Onion - medium-sized
- 1 Green pepper - medium
- 1 can Tomato soup
- 1 cup / 198g / 7oz Sugar
- 3/4 cup / 177ml Vinegar
- 1 teaspoon / 5ml Worcestershire sauce
- 1 teaspoon / 5ml Mustard
- Salt
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