Allethea Wall's Copper Pennies (Pickled Carrots) Recipe
Servings: 1
Ingredients
- 2 lb carrots
- 1 med onion
- 1 med green pepper
- 1 can tomato soup
- 1 c. sugar
- 3/4 c. vinegar
- 1 tsp Worcestershire sauce
- 1 tsp mustard
- 1/2 tsp salt
Directions
- Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
- Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl. Cover and chill several hrs before serving.
- Drain and serve as an appetizer or possibly as a relish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1702g | |
| Calories 1393 | |
| Calories from Fat 35 | 3% |
| Total Fat 4.11g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3529mg | 147% |
| Potassium 3786mg | 108% |
| Total Carbs 335.04g | 89% |
| Dietary Fiber 29.8g | 99% |
| Sugars 270.7g | 180% |
| Protein 14.57g | 23% |
