Sunday 12 October 2008: About copper pennies in a bottle ...
Dana, my son-in-law, seems to have a soft spot for copper penny salad/pickles. So, to 'earn my stay' while visiting with the family, I made the pickle and bottled it.
It keeps well, bottled, as well as in the fridge.
We serve it cold as a salad or pickle, and it goes well with a barbeque.
The recipe is as follows:
1kg (2 pounds) carrots, rinsed, peeled if necessary, and cut into 'pennies'
2 onions, chopped as desired
1 green pepper, pips removed, and chopped up as desired.
1 Packet of cream of tomato soup
1 cup of water
3/4 cup of vinegar
1/3 cup Worcestershire sauce
1/2 cup cooking oil
3/4 cup sugar
1.5 teaspoon Colmans Mustard powder (Strong English mustard)
Seasoning(Aromat) and salt, pepper to taste
With little water, cook carrots, onions and peppers till crisp but not mushy, about 10 minutes. Drain and place back in saucepan.
Place ingredients for sauce in a saucepan and cook till mixture thickens. Stir.
Add sauce mixture to drained carrots, allow to heat to boiling point and bottle in clean, hot, sterilized bottles. Seal well, and allow to mature for at least two days. Enjoy.
Post script: I used mustard grains in the place of the mustard powder as there was none of the latter available.