Copper Pennies
These vintage-style carrots were a beloved table condiment at The Common Man back in the day. Carrots were steamed until crisp-tender to bring out their natural sweetness, then dressed in a sweet and tangy marinade.
Ingredients
- 2 lbs carrots
- 1 can tomato soup (10.75oz)
- 1⅓ cups granulated sugar
- 1⅓ cups canola oil
- 1 green bell pepper, seeded and finely diced
- 1 small onion, finely diced
- 1 tsp celery seed
- 2⅓ cups red wine vinegar
Instructions
- Peel and slice the carrots into coins, about 1/4" thick.
- Steam the carrots for 5-10 minutes, until slightly softened but not mushy. Cool completely.
- Heat the sugar and vinegar together in a small pot until sugar has dissolved. Pour into a heat-proof container and allow to cool for a few minutes. Whisk in remaining ingredients. Add the carrots and mix will.
- Cover and refrigerate. Carrots will keep up to 2 weeks in the fridge.