Old Fashioned Copper Pennies
User Reviews
5
Old Fashioned Copper Pennies
Description
This recipe begins with slicing carrots, onions, and bell pepper thinly for easy marination and eating. Carrots are boiled briefly until just tender, preserving some bite. Onions and bell pepper are prepared fresh and combined with the cooked carrots in a large bowl. The marinade is made from condensed tomato soup mixed with white vinegar, sugar, cooking oil, Worcestershire sauce, and salt for a balance of sweetness, acidity, and umami.
After mixing the vegetables with the marinade, the dish is refrigerated for several hours or overnight allowing the flavors to meld and the vegetables to absorb the tangy dressing. The dish is optionally served in a lettuce-lined bowl for added texture and presentation. Leftover vegetables should be returned to the marinade and can be stored refrigerated for up to four days.
Recommendations for ingredient substitutions include pureed canned stewed tomatoes in place of canned tomato soup, with volume measured to match the soup quantity. Choosing sweeter onion varieties such as Vidalia or Walla Walla enhances the dish’s flavor. The preserved marinade with the vegetables aids in extended freshness and maintains flavor integrity.
Ingredients
- 2 pounds carrot
- 2 onions medium, sweet
- 1 green bell pepper medium
- 10.75 ounces condensed tomato soup
- ¾ cup white vinegar
- ⅔ cup sugar
- ½ cup neutral cooking oil generic cooking oil
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
Instructions
- Peel the carrots and cut them into ¼” rounds.
- Cook the carrots in a small amount of salted water until barely tender, approximately 8 minutes.
- Cut the onion(s) in half. Thinly slice and separate the onion.
- Thinly slice the bell pepper.
- Combine the cooked carrots, onions and bell pepper in a large bowl.
- In a separate bowl, combine the remaining ingredients. Stir to combine well.
- Pour marinade over vegetables. Toss so that all vegetables are coated with the marinade.
- Cover and allow to sit in refrigerator for several hours or overnight.
- Remove vegetables from the marinade using a slotted spoon and serve in lettuce lined bowl (optional).
- Return any leftover vegetables to the marinade and keep in refrigerator for up to 4 days.
Notes
- Canned stewed tomatoes pureed with their juice can substitute canned tomato soup by measuring 10.75 ounces.
- Sweet onion varieties like Vidalia or Walla Walla are preferred for their mild flavor.
- After serving, keep leftover vegetables in the marinade for up to 4 days refrigerated to maintain taste and texture.
- Serving in a lettuce-lined bowl adds a fresh contrast but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 235kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 306mg | 13% |
| Potassium | 566mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 15319IU | 306% |
| Vitamin C | 22mg | 24% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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