| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
Ingredients
- 2 pounds carrots
- 1 can tomato soup
- 1 cup vegetable oil
- 1 cup sugar
- 2 cups vinegar
- 1 teaspoon dry dill
- 1 teaspoon salt
- 1 large green pepper, diced
- 1 large onion, diced
Instructions
- Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.
Reviews
A childhood friend of mine made these years ago for me. We add pepper and a little mustard. Delish. Great over rice, by itself of many other ways.
I have written Paula Deen so many times to get her recipe for the copper coins (as that I what I was told they were and that they got the recipe off her website) but to no avail. I was never answered one time. So, I just did a generic search on the Iron Chef America web and I was asked if I didn’t mean copper pennies? Since I didn’t have anything to lose I clicked and the link and found 2 recipes; one from Paula Deen but the other one sponsored by Dee Dee Meyer far exceeds the taste, ease of preparation, and end user kudos!!!! Thank you so much.
I have been having a blast fixing it and trying it out on all kinds of things as I am using the Dee Dee Meyer recipe for an upcoming party I am having. So far I have tried putting it in a salsa platter with corn chips, pouring it over an 8 ounce block of cream cheese, and putting it out with crackers. The only thing I did different with the recipe is to add lots of that Louisiana Hot Sauce that my friend told me about.
I also use this sweet and sour mixture with banana peppers that have been seeded and sliced….the peppers are delicious and the sweet and sour mixtue makes a wonderful Salad Dressing….
This dish is so easy! It’s cold, Tangy, sweet-sour, and colorful. The tomato soup is the suprise ingredient! I enjoy taking it to work for everyone to enjoy.
I love this as a topping on a salad, and you can even skip the salad dressing if you wish. I have adapted the recipe, adding other veggies of my choice, including beans…..awesome!! Keeps in the fridge for several weeks, I guess because of the vinegar.