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Allethea Wall's Copper Pennies (Pickled Carrots)

Type: Vegetables
Serves: 24 people

Recipe Ingredients

2 lbs 908g / 32ozCarrots
1   Onion - medium-sized
1   Green pepper - medium
1 can  Tomato soup
1 cup 198g / 7ozSugar
3/4 cup 177mlVinegar
1 teaspoon 5mlWorcestershire sauce
1 teaspoon 5mlMustard
1/2 teaspoon 2.5mlSalt

Recipe Instructions

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.

Source:
From Gourmet Magazine, July 1997

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