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Receta Allethea Wall's Copper Pennies (Pickled Carrots)
by Global Cookbook

Allethea Wall's Copper Pennies (Pickled Carrots)
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Ingredientes

  • 2 lb carrots
  • 1 med onion
  • 1 med green pepper
  • 1 can tomato soup
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp mustard
  • 1/2 tsp salt

Direcciones

  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 non-metal bowl. Cover and chill several hrs before serving.
  3. Drain and serve as an appetizer or possibly as a relish.