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Allethea Wall's Copper Pennies (Pickled Carrots) | ||||||||||
Course : Carrots Serves: 24 |
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Ingredients:
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Preparation / Directions:1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a
large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.
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