Allethea Wall’s Copper Pennies (pickled Carrots)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pickles, Vegetables | 24 | Servings | |
INGREDIENTS
| 2 | lb | Carrots |
| 1 | Onion, medium-sized | |
| 1 | Green pepper, medium | |
| 1 | Tomato soup | |
| 1 | c | Sugar |
| 3/4 | c | Vinegar |
| 1 | t | Worcestershire sauce |
| 1 | t | Mustard |
| 1/2 | t | Salt |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 80mg
Potassium: 136.6mg
Carbohydrates: 12.3g
Fiber: 1.2g
Sugar: 10.3g
Protein: <1g