COPPER PENNIES

COPPER PENNIES

 

Two pounds carrots (1/4” thick), cover with water.

Boil ten minutes.  Do not rinse with cold water.

In another pan, combine the following:

 

One can of tomato soup

¾ cup white vinegar

¾ cup cold water

½ cup white sugar

1 Tbsp French’s mustard

2 Tbsp worcester sauce

 

Bring to a boil

 

When carrots cool, cut up ½  onion

Cut ½ green pepper

Put with carrots

 

Pour sauce over carrots, onions and peppers.  Let stand 24 hours.