Copper Penny Carrots Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. carrots, peeled and sliced into rings
1 green pepper, sliced
1 peeled onion, halved and sliced
1 clove garlic, peeled and whole
1 can Campbell's Tomato Soup
1/2 c. salad oil
2/3 c. cider vinegar
1/2 cup sugar
1 tsp. prepared mustard
salt and pepper to taste
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Directions: |
Directions:Cook the carrots in boiling water until just tender, then plunge into icy cold water. Drain when cooled, and put in a large bowl. Add the peppers and onions, and stir together well.
Make a marinade by combining the garlic, soup, sugar, oil, vinegar, mustard, salt and pepper in a sauce pan and bringing mixture to a boil. Simmer a few minutes, then pour over the carrots and stir well. Refrigerate, stirring occasionally, for several hours before serving. It keeps in the fridge for weeks. |
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Number Of
Servings: |
Number Of
Servings:6-8 cups |
Personal
Notes: |
Personal
Notes: Polly got this recipe from a tennis friend in the late 1960s, and though we have never canned it, it makes excellent refrigerator pickles that last for several weeks. You can't recognize the tomato soup, unless you're expecting to find it there. For those too young to remember: most everything in the 1960s seemed to have a can of soup in it.
Note: In a recent experiment, Gretchen replaced the sugar with honey, reduced the oil to 1/4 cup, and added some cayenne for zest. It was great!
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