Copper Pennies Recipe
Copper Pennies Recipe photo by Taste of Home
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Copper Pennies Recipe

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This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.—Agnes Circello, Belle Rose, Louisiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 2 pounds carrots, cut into 1/4-inch slices
  • 1/2 cup vegetable oil
  • 1 cups sugar
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1 can (5-1/2 ounces) tomato juice
  • 3/4 cup red wine vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

144 calories: 1/2 cup, 7g fat (1g saturated fat), 0mg cholesterol, 210mg sodium, 21g carbohydrate (17g sugars, 2g fiber), 1g protein .


  1. Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours.
  2. Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.
Originally published as Copper Pennies in Reminisce March/April 1993, p45

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Reviewed May. 17, 2013

"I made this two weeks ago and it was delicious. I am making it again today to take to a pot luck dinner."

Reviewed Mar. 4, 2011

"Family did not like the vinegar, will need to cut back next time. Served warm also used tomato soup."

Reviewed Mar. 30, 2008

"I have made this receipe several times. I use the can carrots,(4) drain the juice. I use tomato soup instead of the tomato juice.Also you can use, white or brown vinegar. It still tastes great."

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