Copper Pennies: Carrot Relish

Submitted by: Colleen Moeller

Makes: n/a

  • 4-1/2 c. fresh carrots, sliced 1/4-in. thick
  • 2 med. onions, thinly sliced and seperated
  • 1 med. green pepper, cut into strips
  • 1 (10-3/4 oz) can tomato soup
  • 3/4 c. vinegar
  • 2/3 c. sugar
  • 1/2 c. cooking oil
  • 1 t. worchestershire sauce
  • 1 t. prepared mustard
  • 1/2 t. salt

Cook carrots in small amount of water until just tender (8-10 minutes). Drain. Combine HOT carrots and onions also green pepper in large bowl.

Stir together remaining ingredients, pour over vegetables in bowl. Cover and marinate in refrigerator overnite.


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