Copper Penny Carrots

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

A sweet and sour vegetable treat

2 # carrots sliced into ½" rounds on mandolin, in food processor or by hand

1 small green pepper thinly sliced and diced

1 medium onion thinly sliced

1 can regular size condensed tomato soup (do not dilute)

¼ cup vegetable oil

1 cup sugar

¾ cup vinegar

1 tsp prepared mustard

1 tsp Worcestershire sauce

Cook carrots in salted water until medium done (about 15 or 20 minutes.) Or for 2 minutes in the Instant Pot on manual setting

Rinse in ice water.

Arrange layers of carrots, green pepper and onion in bowl.

Combine remaining ingredients in saucepan and bring to a boil, stirring often. Or on saute function in the Instant Pot.

As mustard will be slow to blend, use a whip to distribute mustard until blended.

Pour over carrots and refrigerate.

Keeps for weeks in the refrigerator.

I usually use only 1# of carrots for a group of 12 but make the full amount of vinegar-tomato soup sauce and reserve it for another time as it really does keep in the refrigerator.

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