This delicious vintage recipe for Old Fashioned Copper Pennies is a sweet-sour combination of carrots, onions, and peppers that will keep your guests coming back for more!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 10servings
Ingredients
2poundscarrots
2medium sweet onions
1medium green bell pepper
10.75ouncescondensed tomato soup
¾cupwhite vinegar
⅔cupsugar
½cupoil
1teaspoonWorcestershire sauce
½teaspoonsalt
Instructions
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.
Notes
The sweeter the onions the better in this recipe. Look for Vidalia or Walla Walla onions in your grocery.
If you're opposed to canned soups, you can substitute canned stewed tomatoes that have been pureed along with their juice. After pureeing, measure out 10.75 ounces to substitute for the soup.
After serving, save the marinade and add the veggies back into it before storing in the refrigerator. Keeps very well for at least 4 days (some people say it keeps for weeks).