copper carrots

(2 ratings)
Recipe by
Mary Beth Cauthen
Rome, GA

This recipe comes from a dear little friend, Eleanor Hoyt, also known as "Yadi", who passed away last year. It is an old favorite of great Southern cooks like Yadi was...

(2 ratings)
yield 15 serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For copper carrots

  • 2 lb
    carrots, sliced
  • 1 sm
    green pepper, chopped
  • 1 md
    sweet onion, chopped
  • 1 can
    campbell's tomato soup
  • 1/2 c
    vegetable oil
  • 1/4 c
    vinegar
  • 1 c
    sugar
  • 1 tsp
    yellow mustard
  • 1 tsp
    worcestershire sauce
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper

How To Make copper carrots

  • 1
    Clean, slice and cook carrots until barely tender. Drain.
  • 2
    Combine soup, oil, vinegar, sugar and remaining ingredients in saucepan and heat until sugar is completely dissolved.
  • 3
    In large bowl, alternate layers of carrots, peppers and onions. Pour hot liquid over all and marinate for 24 hours in refrigerator. Serve cold. Will keep for two weeks in fridge.

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