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  • Serves: 24 Servings

Allethea Wall's Copper Pennies (Pickled Carrots)

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 lb Carrots
  • 1 Onion,medium-sized
  • 1 Green pepper,medium
  • 1 cn Tomato soup
  • 1 c Sugar
  • 3/4 c Vinegar
  • 1 ts Worcestershire sauce
  • 1 ts Mustard
  • 1/2 ts Salt


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.

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