Copper Penny Carrots

Name: Copper Penny Carrots
Prep time: 15 min
Cook time: 15 min
Total time: 750 min
Yield: 10 servings
Ingredients: 2 lbs carrots; 1 green bell pepper; 1 white onion; 1 can condensed tomato soup; ½ cup neutral-flavored oil; 1 cup sugar; ¾ cup distilled white vinegar; 1 teaspoon prepared yellow mustard; 1 teaspoon Worcestershire sauce; As needed salt; As needed black pepper

These bright carrot rounds get their old-fashioned sweet-and-sour character from an overnight soak in tomato dressing. The chilled vegetables stay pleasantly firm while the onion mellows into the marinade.

By Betty Lou Gardner12+ HOURSUpdated 2026-08-25

Copper Penny Carrots are a colorful make-ahead side dish that balances sweet, tangy, and savory flavors in every bite! Crisp-tender carrots, onions, and peppers soak overnight in a tomato-based marinade that becomes richer and more flavorful as it rests. Served chilled, it's a classic potluck favorite that pairs beautifully with barbecue, holiday meals, and everyday family dinners.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I usually make this the day before because that's when it really starts tasting the way it's supposed to. The carrots soak up the dressing, the onions mellow out, and everything settles together nicely. It's one of those dishes that always seems to find its way onto the table when there are a lot of people coming over because it keeps well and never needs any last-minute fussing.

How to Make Copper Penny Carrots

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Carrot rounds boiling in a large pot beside a bowl of ice water used to stop the cooking.

Cook the Carrots

Boil the ¼-inch carrot rounds just until crisp-tender, then cool them quickly in ice water and drain thoroughly.

Cooked carrot rounds layered with white onion rings and green bell pepper in a large brown mixing bowl.

Layer the Vegetables

Arrange the carrots, onion rings, and green bell pepper, if using, together in a large heatproof bowl.

Tomato soup marinade heating in a saucepan with vinegar, oil, sugar, yellow mustard, and Worcestershire sauce arranged nearby.

Make the Marinade

Heat the condensed tomato soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, and black pepper until the sugar dissolves and the mixture just begins to boil.

Hot tomato marinade being poured over carrot rounds, onion rings, and green bell pepper in a large bowl before chilling.

Pour and Chill

Pour the hot marinade over the vegetables, toss gently, cover, and refrigerate for at least 12 hours or overnight.

Serve Cold

Stir gently and serve cold with a slotted spoon.

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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Equipment

Vegetable peeler
Knife
Cutting board
Large pot (Large enough to boil 2 lbs of sliced carrots without crowding.)
Large bowl for ice water (Large enough to hold the cooked carrots in an ice bath.)
Colander
Large heatproof mixing bowl (Large enough to hold all vegetables and the hot marinade.)
Medium saucepan
Whisk
Heatproof spoon or spatula
Slotted spoon
Measuring cups and spoons
Airtight storage container (Large enough to store the finished salad and marinade.)

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