* Exported from MasterCook *

Allethea Wall's Copper Pennies (Pickled Carrots)

Recipe By : Allethea Wall
Serving Size : 24 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Carrots
1 md Onion
1 md Green pepper
1 Can tomato soup
1 c Sugar
3/4 c Vinegar
1 ts Worcestershire sauce
1 ts Mustard
1/2 ts Salt

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 non-metal bowl. Cover and refrigerate several hours
before serving.

Drain and serve as an appetizer or as a relish.


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