This Copper Pennies recipe has been passed down in our family for decades, and has been used mostly at Thanksgiving–at least by my Mom and me. Not sure how my sisters feel about it, actually. I should ask them this week. We are finally taking a little Sisters Trip–first time ever!
Anyway, this recipe is so good that I have had requests to serve it on just any day of the week. My husband really likes it and always complains that we only have it once a year. Guess if he keeps planting carrots and bell pepper we can.
Since we did plant carrots and green bell peppers this year, it has also become a great way to use my garden pickings in my kitchen. Seriously, I know I have mentioned this in several posts this summer, but picking food from your own garden is priceless. A lot of work, but priceless.
Marinated vegetables are an acquired taste but, trust me on this one, you will acquire it quickly. I made this just a couple of days ago, but sadly there will not be enough left by tomorrow to have for supper and we have good friends coming over, who have driven here from Arizona, and will totally miss out. Maybe I can stash them in a corner of the fridge and serve them like pickles. I guess next year we will plant more carrots–we only had enough for one batch of Copper Pennies this time.
I think you will really like the marinade in this recipe, and it could probably be used for other dishes. If you come up with some after reading this, please share in the comments and I will try them out. Just don’t send one for 3-Bean Salad. I have NEVER acquired a taste for that, not saying you are weird for liking that. It’s just a thing for me.
Note: Mom’s copy of the recipe suggested serving this in a lettuce-lined bowl, if desired.
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Copper Pennies
- Yield: 5 cups 1x
Description
A family favorite recipe passed down from Mom, Copper Pennies is a delicious marinated vegetable salad that can be a great side to your entree.
Ingredients
- 2 lbs. carrots, sliced in 1/4 inch rounds
- 3 small onions (I use Boiler Onions) thinly sliced
- 1 medium green pepper, cut in thin strips
- 1 can condensed Tomato Soup
- 3/4 cup apple cider vinegar
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared mustard
- 1/2 teaspoon salt
Instructions
- Cook carrots in small amount of boiling, salted water until just tender, about 8-10 minutes. Drain.
- Combine carrots, onion and green pepper in large bowl.
- Stir together remaining ingredients and pour over vegetables.
- Cover and marinate in refrigerator several hours or overnight.
- To serve, drain the vegetables and keep your marinade.
- Return any leftover vegetables to marinade and keep refrigerated.