This old-fashioned copper pennies recipe is a classic Southern side dish that includes marinated carrots and other vegetables in a sweet and sour tomato-based sauce.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Side Dish
Cuisine: American
Keyword: carrots
Servings: 4
Calories: 351kcal
Ingredients
10carrots, peeled and sliced (about 5 cups)
1medium onion, diced (about 1/2 cup)
1small green bell pepper, diced (about 1/2 cup)
1canundiluted tomato soup
1/2cupvegetable oil
1cupsugar
3/4cupwhite vinegar
1teaspoondry mustard
1teaspoonWorcestershire sauce
1teaspoonsalt
1teaspoonblack pepper
Instructions
Place the carrots in a medium saucepan and cover them with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
10 carrots, peeled and sliced (about 5 cups)
Drain the carrots, add the onion and bell pepper, and set aside to cool.
1 medium onion, diced (about 1/2 cup), 1 small green bell pepper, diced (about 1/2 cup)
Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, and pepper with a whisk in a medium saucepan.
1 can undiluted tomato soup, 1/2 cup vegetable oil, 1 cup sugar, 3/4 cup white vinegar, 1 teaspoon dry mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper
Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
Pour the sauce mixture over the vegetables and stir to combine. Store, covered, in the refrigerator for up to 4 weeks. Serve cold from the refrigerator.