Copper Pennies
Prep Time:
25 mins
Total Time:
8 hrs 33 mins
Servings:
6 servings
Ingredients
-
2 pounds carrots, peeled and chopped into 1/2-inch pieces
-
1 cup chopped bell pepper
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3/4 cup chopped onion
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1/2 teaspoon minced garlic
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1 (10.34-ounce) can condensed tomato soup
-
1/2 cup sugar
-
1/2 cup vinegar
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1/3 cup vegetable oil
-
1 teaspoon Dijon-style mustard
-
1 teaspoon Worcestershire sauce
Directions
1.
In a large pot of salted water, cook carrots until just tender, 6 to 8 minutes; drain. Place carrots in an 8-x-8-x-2-inch dish. Add bell pepper, onion, and garlic. Set aside.
2.
In a medium saucepan, combine tomato soup, sugar, vinegar, and vegetable oil. Bring to a simmer over medium heat. Remove from heat. Add mustard and Worcestershire, stirring well. Pour soup mixture over vegetables, stirring until well combined.
3.
Cover with plastic wrap and refrigerate for 8 hours or overnight. Serve cold.
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