Copper Penny Carrots
A vintage handwritten recipe card for Copper Penny Carrots; a classic side-dish – especially for Thanksgiving – that contains carrots, a green pepper, onion, tomato soup, sugar, oil, vinegar, dry mustard, and Worcestershire Sauce.
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Ingredients
- 2 pounds carrots
- 1 large green pepper
- 1 large onion
- 1 can tomato soup
- 1 cup sugar
- 1/2 cup oil
- 1/2 cup vinegar
- 1 tablespoon dry mustard
- 1 tablespoon Worcestershire Sauce
Method
- Cut up carrots the shape you want and cook in lightly salted water until tender-crisp.
- Place the carrots, cut up green pepper, and sliced onions in the sauce several hours or overnight in the refrigerator.
Kitchen Helper 2
Casserole
Medium Sauce Pan
Casserole 2
Different recipes call for heating the sauce before marinating the carrots; others do not. Check out the note that is included with the “Marinated Carrots Recipe” from the Bigner collection.
I personally have always heated my sauce before marinating the carrots. I also use less sugar than this recipe calls for, this makes for a little more tangy dish, along with the bonus of having less sugar.
Enjoy!
3 Responses
I need to know if I can canned this particular recipe and how to process it I am assuming pressure canning but how long what time for pints quarts etc. thank you
MY brothers fight over these carrots, I have learned to make a big recipe to keep everybody happy
Brilliant recipe