Old Fashioned Copper Pennies is a marinated sweet and sour carrot, onion, and pepper recipe that may be served 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 my age have in their recipe box.
This one has been served at more church suppers and company dinners than you could count. It was 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 carrots, onions, and peppers in a sweet and sour marinade, 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, roast turkey, or pork chops.
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 the marinade mixture over the vegetables. Toss so that all the vegetables are well coated with the marinade.
Cover refrigerate several hours or overnight.
To serve, remove the vegetables from the marinade using a slotted spoon and serve in a 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 taste. Besides, it's usually gone after one or two meals, anyway :-) !
More Marinated Salad Recipes Curated for You
- 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 lbs fresh carrots
- 2 medium sweet onions
- 1 medium green bell pepper
- 10.75 oz condensed tomato soup
- ¾ cup white vinegar
- ⅔ cup sugar
- ½ cup cooking oil
- 1 tsp Worcestershire sauce
- ½ tsp salt
- Peel the carrots and cut them into ¼” 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on January 18, 2011.