copper pennies - marinated vcarrots

Copper Pennies (Marinated Carrots)

As a child, I would only eat raw carrots. If my Mom could hide cooked ones in another dish, I would partake, oblivious to her perpetrated deception on this Coalcracker kid.

As I aged into my early teens and beyond, my repertoire of vegetables expanded widely, including embracing spinach, cauliflower, and even the much-aligned broccoli. But a craving gfor cooked cvarrots was slow to develope — until a neighbor stopped by one day with a bowl of what she called “copper pennies.”

The dish featured medalions of freshly cooked carrots in a swet and tart sauce studded with diced onions and green peppers. I fell in lovde – hard.

I was so enamored with the carrot salad, ?I asked for the recipe. To this day, I have the worn green note paper on which my neighbor wrote down the recipe.

This carrot salad fits perfectly in to the Pennsylvania Dutch category of “sweets ‘n sours”. I have even used 4 cans of canned carrots in a pinch when the urge for copper pennies hit but I was unable to shop for fresh carrots.

Copper Pennies will have family members who “don’t like carrots” quickly changing their minds! GIt is a great portable dish for a potluck or picnic and keeps well in the fridge for several weeks.

Copper Pennies (Marinated Carrots)

Recipe by A Coalcracker in the KitchenCourse: Salad, SidesCuisine: Coal Region, Pa. DutchDifficulty: Intermediate


  • 10 medium carrot, peeled and sliced (about 5 cups)

  • 1 medium onion, finely diced (about 1/2 cup)

  • 1 small green pepper, finely diced (about 1 cup)

  • 1 can (10 3/4 ounces) condensed tomato soup

  • 1/2 cup vegetable oil

  • 1 cup sugar

  • 3/4 cup white vinegar

  • 1 teaspoon yellow mustard

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon salt

  • 1 teaspoon pepper


  • Place the carrots in a 3-quart saucepan and cover with water. Bring to boil; reduce heat to low and cook for 5 minutes or just until the carrots are tender. Drain the carrots; cool for 10 minutes then stir the carrots, onion and pepper together in a large bowl.
  • In sauce pot, bring the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper over medium-high heat to a boil. Remove the saucepan from the heat and let the soup mixture cool to room temperature.
  • Pour the soup mixture over the vegetables. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.


  • You can substitute 4 (14.5 – 15 ounce) cans of carrots, well drained instead of cooking fresh carrots. Simply stir the drained canned carrots, peppers, and onions together in a bowl and continue the recipe from Step 2.