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Allethea Wall's Copper Pennies (Pickled Carrots)


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Pickles Vegetables

Ingredients:

  • 2 lb Carrots
  • 1 Onion,medium-sized
  • 1 Green pepper,medium
  • 1 cn Tomato soup
  • 1 c Sugar
  • 3/4 c Vinegar
  • 1 ts Worcestershire sauce
  • 1 ts Mustard
  • 1/2 ts 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.
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip