Allethea Walls Copper Pennies (pickled Carro Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Carrots,
1: Onion, medium-sized
1: Green pepper, medium
1 can: Tomato soup,
1 cup: Sugar,
3/4 cup: Vinegar,
1 tsp: Worcestershire sauce,
1 tsp: Mustard,
1/2 tsp: Salt,
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.
Source from luhu.jp
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.
Source from luhu.jp