Pickled Carrot Salad (aka Copper Penny Salad)

Make at least a week before you require the salad. However, it gets better with age. Bottle and refrigerate for up to 2 months.

This recipe is for 1kg of carrots, however, you can halve or double up on the quantities as you wish, just keep the proportions correct.

Vegetable Ingredients & Method:

• 1kg carrots – peel and cut into rings
• Sufficient water to cover carrots

Cook the carrots to just underdone – drain and set aside

• 2 medium sized green peppers (capsicum) – thinly sliced (remove white pith)
• 2 medium sized onions – thinly sliced
• 100ml oil

Lightly fry the peppers and onions to just underdone – set aside

Sauce:

• 1 tin (approx. 400ml) tomato soup (I used Campbell’s Concentrate)
• 250ml sugar
• 200ml white vinegar
• 125ml water
• 20ml Worcestershire sauce
• 10ml mustard powder
• Salt & pepper to taste

Place all ingredients in a saucepan, stir until sugar has dissolved. Bring to the boil.
Remove from the heat, add carrots, peppers and onions.
Give a light stir.
Bottle in sterilised jars – while hot.
Refrigerate – will keep for a few weeks