| Allethea Wall's Copper Pennies - (Pickled Carrots)
2 pounds of carrots
1 medium onion
1 medium green pepper
1 can of tomato soup
1 cup of sugar
3/4 cup of vinegar
1 teaspoon of Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt |
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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. Servings 24 |
