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Copper Pennies

2015-09-03
  • Servings: 10
  • Prep Time: 24:00 h
janet

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Nutritional Info

This information is per serving.

  • Calories

    124

  • Total Fat

    1 g

  • Saturated Fat

    0 g

  • Cholesterol

    0 mg

  • Sodium

    469 mg

  • Potassium

    349 mg

  • Carbohydrates

    28 g

  • Dietary Fiber

    4 g

  • Sugars

    20 g

  • Protein

    2 g

Ingredients

  • 1 can (10-3/4 ounces) tomato soup, undiluted
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 2 pounds carrots (about 5 cups), sliced thin
  • 1 medium onion, quartered lenghwise

Method

Step 1

Bring a pot of water to a boil and cook carrots for 2-3 minutes. Remove and cool in a bowl of ice water. Drain.

Step 2

In a large bowl mix soup, sugar, vinegar, oil, Worcestershire sauce, and salt. When sugar is dissolved add remaining ingredients and toss to coat. Cover and refrigerate at least 24 hours.

You can make this with raw or cooked carrots. I prefer to cook mine for just a few minutes.

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