Allethea Wall's Copper Pennies (Pickled Carrots)

Course : Carrots
Serves: 24
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2 pound Carrots
1 medium Onion
1 medium Green pepper
1 can Tomato soup
1 cup Sugar
3/4 cup Vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon Mustard
1/2 Teaspoon Salt

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.

1 Kitchen's say:
  (3 3/4 Stars!)
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