Old Fashioned Copper Pennies is a marinated carrot, onion and pepper recipe that may be used as either a side dish or salad.
I'm showing my "vintage" today with this recipe. It's one of those oldie-goldies that most southern cooks of my vintage have in their recipe box.
This one has been served at more church suppers and company dinners than you could count. It's one of my grandmother's favorites - I thought about her the whole time I was making this.
Since it's been around for so long, I don't know if anyone can really say where this Copper Pennies carrot recipe originated. This is really nothing more than marinated carrots, onions, and peppers, but it takes its name from the carrots, obviously, which become the "copper pennies" of the dish.
This is a great side dish for lots of different meats but goes particularly well with fried chicken or pork chops. You can also make a much more healthy version by using a substitute for the sugar and cutting the cooking oil in half.
How to Make Copper Pennies
Start by peeling the carrots and cutting them into ¼” rounds. Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes. Thinly slice the bell pepper. Cut the onion(s) in half then thinly slice and separate the onion rings. Combine the cooked carrots, onions, and bell pepper in a large bowl.
In a separate bowl, place the tomato soup, vinegar, sugar, oil, Worcestershire sauce, and salt. Stir to combine well.
Pour marinade over vegetables. Toss so that all the vegetables are coated with the marinade. Cover and allow to sit in the refrigerator for several hours or overnight.
Remove the vegetables from the marinade using a slotted spoon and serve in lettuce lined bowl (optional). Return any leftover vegetables to the marinade and keep in the refrigerator for up to 4 days.
Some people swear you can keep this in the refrigerator for up to six weeks, but I'm not going along with that. After about 4 days the onions start getting too mushy for my tastes. Besides, it's usually gone after one or two meals, anyway :-)
Makes approximately 5 cups.
More Really Old Fashioned Recipes on Never Enough Thyme:
- Fire and Ice Tomatoes
- Vintage Hot Fudge Pie
- Egg Custard Pie
- Chocolate Meringue Pie
- Old Fashioned Cornbread
- Coke Floats
Marinated Salad Recipes from Other Bloggers:
- Marinated Vegetable Salad from Iowa Girl Eats
- Jessica's Marinated Chickpeas from Cookie + Kate
- Italian Marinated Salad from Eating Well
- Marinated Chopped Salad from Spend With Pennies
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- 2 pounds fresh carrots
- 2 medium or 1 large sweet onions
- 1 medium green bell pepper
- 1 can condensed tomato soup
- 3/4 cup white vinegar
- 2/3 cup sugar
- 1/2 cup cooking oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- Peel the carrots and cut them into 1/4” rounds.
- Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes.
- Cut the onion(s) in half. Thinly slice and separate the onion.
- Thinly slice the bell pepper.
- Combine the cooked carrots, onions and bell pepper in a large bowl.
- In a separate bowl, combine the remaining ingredients. Stir to combine well.
- Pour marinade over vegetables. Toss so that all vegetables are coated with the marinade.
- Cover and allow to sit in refrigerator for several hours or overnight.
- Remove vegetables from the marinade using a slotted spoon and serve in lettuce lined bowl (optional).
- Return any leftover vegetables to the marinade and keep in refrigerator for up to 4 days.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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