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.
Servings 10 servings
- 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.
Make a healthier version by using a sugar substitute such as Splenda and cutting the cooking oil in half.
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.
Serving: 1g | Calories: 235kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 566mg | Fiber: 4g | Sugar: 24g | Vitamin A: 15319IU | Vitamin C: 22mg | Calcium: 49mg | Iron: 1mg