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Copper Pennies

5 reviews
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Agnes Circello

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

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Test Kitchen Approved

Copper Pennies

5 reviews
Prep Time 20 min
Yield 8 cups

Ingredients

  • 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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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