24-Hour Copper Pennies
photo by Dienia B.
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (10 ounce) can tomato soup
- 1 green pepper
- 1 onion
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared mustard
- 1 cup sugar
- 1⁄2 cup wine vinegar
- 3⁄4 cup oil
- 1 teaspoon salt
- 2 lbs carrots (can use 2or 3 cans carrots)
- 1⁄2 cup celery
directions
- Slice carrots in rounds and cook until tender but not mushy; drain.
- Thinly slice onion, green pepper and celery; add to carrots.
- Add rest of ingredients and cook for 5 minutes longer. Cool and marinate in fridge for 24 hours.
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