A friend of mine gave me a recipe for delicious, sweet and sour Copper Penny Carrots years and years ago. It was something I made frequently when my kids were little.
I knew enough, even back then, to replace the refined sugar in the salad recipe with honey. What I failed to realize was that the canned condensed tomato soup called for in the recipe was not exactly real food.
I don’t know what the ingredients in canned tomato soup were 30 years ago, but nowadays it looks like this:
TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, WHEAT FLOUR, WATER, SALT, POTASSIUM CHLORIDE, FLAVORING, CITRIC ACID, LOWER SODIUM NATURAL SEA SALT, ASCORBIC ACID (VITAMIN C), MONOPOTASSIUM PHOSPHATE.
It’s been a while since we’ve had Copper Penny Carrots, and I’ve had a taste for them recently. I had made the recipe over once, but it was time for another redo, don’t you think?
And I absolutely love that I can make this Copper Penny Carrots Salad ahead of time. It stores in the refrigerator for up to two weeks and just gets better and better with time.
Another great recipe is this light potato salad with no mayo; it has carrots, green beans, and apple and makes an amazing side dish for your summer picnics.
Have you redone any favorite recipes lately like I have with Copper Penny Carrots? Let me know in the comments.
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Real Food Copper Penny Carrots
Ingredients
- 2 lb sliced carrots
- 1 Small green pepper chopped
- 1 Medium onion chopped
- 7 oz tomato paste
- 7 oz water
- 1/2 cup olive oil
- 1/2 cup raw honey
- 1/2 cup apple cider vinegar
- 1 teaspoon dry mustard
- 1 tablespoon coconut aminos
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook the carrot slices, being sure not to overcook. Rinse in cold water.
- Combine the carrots, chopped green pepper, and chopped onion in a bowl.
- Combine the remaining ingredients in another bowl and mix well.
- Pour the tomato mixture over the carrot mixture and refrigerate for several hours or over night before serving.
- This will keep for a week or two in the refrigerator.
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Fiona says
I do not believe we are suppose to eat vinegars or any fermented “foods turning bad made good”. It’s just wrong & I know they would make me & my family very sick. I hope you research it further yourself.
Patricia says
State your source, please.
Kara says
Since Susan posted this recipe, it has become a tradition every summer. I have people begging me to bring it to summer get-togethers! Try it. You will not regret it!
Star Theodore says
My grandmother, Edna Strait always made Copper Pennies and it was loved by all. She lived to 90+ years in good health. She used her vegetables from her garden.
Thank you for sharing your recipe.
Susan Vinskofski says
What a wonderful memory for you!
Patricia says
Susan, how much does this make? Thanks for posting. I am certain my CSA members will love this!
Susan Vinskofski says
Can you tell that I am not particularly detailed oriented; I’ve never measured! BUT, I would guestimate about 8 cups of salad. It keeps for a week or two in the frig and actually improves!
Julianna says
So happy to find a recipe without a can of soup! Do you know if this can be canned to preserve it? There is no way we would eat it within a couple of weeks.
Susan Vinskofski says
Hi! I reached out to Angi Scheider, author of The Ultimate Guide to preserving vegetables (https://amzn.to/3OrI4xX) with your question.
She says, “There is too much oil and not enough vinegar to make it a safe canning recipe. If you look at the pickled carrots recipe on The National Center for Home Food Preservation’s website, it has a ratio of 5:1 for vinegar and water. So, your recipe would need at least 35oz of vinegar.”
So, I suggest you try cutting the recipe in half. 🙂
Julianna P McKitrick says
OK thanks for the info!
Camille says
Can this salad be heated ? I would like to serve this version at thanksgiving dinner. Thanks…
Susan Vinskofski says
Yes, the carrots may be served warm or cold. Enjoy!