Allethea Wall's Copper Pennies (Pickled Carrots)

Recipe 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
1/2 teaspoon	2.5ml	Salt

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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