With tortilla chips or slices of Hawaiian bread, you may serve this thick, delectable dip. At every party, it’s a definite hit. Here are some recommended garnishes: Parmesan cheese, sliced mushrooms, bread crumbs, or grated Monterey jack cheese.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds carrots, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed tomato soup
- 1 cup white sugar
- ¾ cup white vinegar
- ½ cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Reviews
I been making this for years. Love it.
I have been making these carrots for decades. Originally they were called Copper Pennies.
Love this sweet/sour cold salad. Adds color to any meal.
This was a family favorite for Thanksgiving in my home. We called it “Copper Pennies”. I lost the church cookbook that the recipe was in, and was so happy to find it here on the internet. Not everybody loves it, but my family does!
This was a simple marinated salad to get together and was a nice change on the side of grilled chicken instead of just regular cooked carrots. I thought the sauce did taste mostly like tomato soup, so, I added a few more splashes of vinegar and some extra worcestershire sauce.