Sweet and Sour Carrots or Copper Pennies

  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
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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


  1. 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.
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