Great summer salad and a traditional sweet/sour taste with Pa. Dutch roots, Copper Pennies will have family members who “don’t like carrots” quickly changing their minds! Great portable dish for a potluck or picnic! Keeps well in the fridge for several weeks.
Copper Pennies (Marinated Carrots)Course: Salad, SidesCuisine: Coal Region, Pa. DutchDifficulty: Intermediate
10 medium carrot, peeled and sliced (about 5 cups)
1 medium onion, thinly sliced (about 1/2 cup)
1 small green pepper, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® 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. Heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes or just until the carrots are tender. Drain the carrots and let them cool for 10 minutes. Stir the carrots, onion and pepper in a large bowl.
- Heat the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper in a 2-quart saucepan 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.
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