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 15minutes
Cook Time 10minutes
Total Time 25minutes
2medium sweet onions
1medium green bell pepper
10.75ouncescondensed tomato soup
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.
The sweeter the onions the better in this recipe. Look for Vidalia or Walla Walla onions in your grocery.
I always recommend Campbell's brand tomato soup.
Use any mild tasting oil such as vegetable oil, canola or corn oil.
Tips and Variations --
Make a healthier version by using a sugar substitute such as Splenda and cutting the cooking oil in half.
To cut prep time, purchase the "crinkle cut" carrots from your grocery's produce section and skip the peeling and cutting steps.
For a different version, try roasting the carrots instead of boiling them. Peel them, then toss in a little olive oil and roast them whole. Cut the carrots into rounds after they cool.
Use rainbow carrots for a really pretty look.
Some recipes call for one teaspoon dry mustard in the marinade. Add that if you like.
Swap out the green bell pepper for any other colors you like.
Add a teaspoon of finely chopped parsley, thyme, or chives.
As an alternative to canned condensed tomato soup, you can use canned stewed tomatoes that have been pureed along with their juice. After pureeing, measure out 10.75 ounces to substitute for the soup.You can substitute cider vinegar or white white vinegar for the plain white vinegar in the recipe.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).