- Copper Penny Carrots
- Copper Penny Carrots
- 2 1/2 to 3 LB Carrots
- 1 Large Onion Sliced and Ringed
- 1 Green Pepper Chopped (optional )
- 3/4 Cup Sugar
- 3/4 Cup Vinegar
- 1/2 Cup Oil
- 1 Tin Tomato Soup
- 1 tsp. Mustard
- 1 tsp. Black Pepper
- 1 tsp. Salt
Slice carrots and cook until tender, drain, then add the uncooked onion and pepper and stir. Put the rest of the ingredients in a pan and bring to the boil, simmer for about 3 min then pour the sauce over the carrots, leave to cool then refrigerate. Eat Cold. Best left at least 24 hours before eating. Will keep in fridge for aprox 2 weeks.