Allethea wall's copper pennies (pickled carrots)
Yield: 24 servings
Ingredients:
- 2 lb Carrots 3/4 c Vinegar
- 1 Onion medium-sized 1 ts Worcestershire sauce
- 1 Green pepper medium 1 ts Mustard
- 1 cn Tomato soup 1/2 ts Salt
- 1 c Sugar
Instructions:
1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half remove seeds and cut into thin slivers. 2. Combine remaining ingredients blend well and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving. 3. Drain and serve as an appetizer or as a relish.
