Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

copper penny carrots

(1 rating)
donnacl avatar
Recipe by
donna clark
@donnacl
salt lake city, UT

this recipe will keep for weeks in the refrigerator , and the longer it is marinated , the better it is.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For copper penny carrots

  • 2 lb
    carrots, sliced (can carrots can be used)
  • 1
    med. onion thin sliced
  • 1
    10 oz can tomato soup
  • 1 tsp
    prepared mustard
  • 1 tsp
    worcestershire sauce
  • 1
    small green pepper, thinly sliced
  • 1/2 c
    vegetable oil
  • 1 c
    sugar
  • 3/4 c
    white vinegar

How To Make copper penny carrots

  • 1
    cook carrots in salted water until med done. rinse in ice cold water. ( if canned carrots are used, do not cook but do rinse in ice water)
  • 2
    arrange layers of carrots, green peppers,and onion in a bowl or container.
  • 3
    combine all remaining ingredients in a sauce pan and bring to a boil, stirring until thoroughly blended.
  • 4
    pour the marinade over the carrot mixture and refrigerate until flavor is absorbed. (about 1 hour)
  • 5
    you can keep this in the refrigerator for weeks, the longer it is marinated, the better it is.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT