This recipe for Copper Pennies is a simple and easy recipe using carrots. I got this recipe years ago from my former mother-in-law, Edna. I remember the first time I made it, I was probably 19 years old and I forgot to cook the carrots!! So funny how I still remember this!! This recipe keeps in the refrigerator for 2 weeks.
Ingredients: 1 (10.75 oz) can tomato soup, 1/2 cup oil, 1 cup sugar, 3/4 cup vinegar, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon prepared mustard, 1 teaspoon Worcestershire sauce
Put all in a quart container and shake.
5 cups or more cooked, sliced carrots, 1 medium onion, chopped, 1 medium green pepper, diced
Mix together. Keep refrigerated 12 hours before serving.