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Copper Pennies

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
    8 cups


  • 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


  • 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.
  • 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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Average Rating:
  • amehart
    Aug 9, 2020

    A family favorite and so easy to prepare. It does taste better the longer it marinates too, so I try to make a day ahead if possible. I don't always have tomato juice on hand so I do use tomato soup often and still tastes great!

  • Amy
    Aug 7, 2020

    I am a retired chef ????? This recipe originally was from Marlene Sorosky Family Brunch cookbook from the 80’ s I have made this recipe Thousands of times. As a chef it is a perfect ?? Healthy Extremely popular salad ?? Personally I add all kinds of colorful root vegetables and fresh vegetables and fruit ?? cranberries blueberries and apples ??

  • jon.ruth.alumbaugh
    Mar 7, 2018

    This TOH Field Editor LOVES this recipe! I had to make it with balsamic vinegar and tomato sauce but otherwise, it's ALMOST true to its original. The flavor is wonderful warm or cold and tasted better a couple of days after I made it. I am looking forward to sharing this with my international friends on Friday night. What a great way to use a lot of carrots! I spiralized mine for the fun of it. I think the liquid would be a wonderful addition to many vegetables including beets!

  • Quiltedbeaders
    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.

  • teri396
    Mar 4, 2011

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

  • Isolda
    Mar 3, 2009

    No comment left

  • darwin806
    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.