- 2 lb. carrots, cooked
- 1/4 cup vinegar
- 1/4 cup sugar
- 1/4 cup oil
- 1 can tomato soup
- 1 Tbsp. Worcestershire sauce
Simmer. Add hot, drained carrots. Mix. Add onions, green peppers or red peppers, finely chopped; refrigerate.
By Robin from Washington, IA
April 2, 20080 found this helpful
Yummm!!! We called the "Copper Pennies", but they are one of my favorites -- they're best if you let them sit in the fridge overnight before you eat them, then the flavors really get into the carrots.
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