Copper Pennies
2015-09-03- Cuisine: American
- Course: Side Dish
- Skill Level: Easy
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- Servings: 10
- Prep Time: 24:00 h
Average Member Rating
(4 / 5)
1 People rated this recipe
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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.