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Copper Carrot Pennies

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  • 2 pounds carrots, sliced, cooked in salt water until tender and drained
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1/2 cup cider vinegar
  • 1/2 cup condensed tomat soup


  1. Stir together and pour over cooked carrots.
  2. Refrigerate overnight.

This will keep in the refrigerator for up to 1 week.