Copper Pennies
Copper Pennies are a sweet, tangy, tried and true Southern recipe. A retro dish like this is made for being sopped up with cornbread.
Ingredients
- 3 cups carrots, peeled and cut into 1/4 inch coins
- 2/3 cup sugar
- 1/2 cup apple cider vinegar
- 1 10 oz can tomato soup
- 2 tsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 1/2 cup celery, chopped
Directions
Bring a saucepan to a boil over medium-high heat. Add carrots and cook until just tender, about 6-8 minutes. Drain and transfer to a bowl.
To the same saucepan, add vinegar and sugar. Bring to a simmer, stirring occasionally until sugar dissolves. Stir in tomato soup, mustard, salt, and pepper.
Remove from heat and pour over carrots. Stir in onion, bell pepper, and celery. Cover with plastic wrap and refrigerate for at least 8 hours. Serve cold!
