Recipe: Copper Penny Carrots

Recipes using Tones Whole Black Peppercorns

• 2 lb carrots, sliced
• 1 small pepper, sliced
• 1 medium onion, thinly sliced
• 1 can condensed tomato soup
• 1/2 cup canola oil
• 1 cup sugar
• 3/4 cup vinegar
• 1 tsp prepared mustard
• 1 tsp Worcestershire sauce
• salt to taste
• freshly ground black pepper to taste

1. Cook carrots in salt water until medium done; rinse in ice water.
2. Arrange in layers of carrots, pepper and onion in bowl or container.
3. Mix remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended.
4. Pour marinade over carrot mixture and refrigerate until flavor is absorbed.