Penny Pickles Also Called Copper Pickles Recipes

PENNY PICKLES ALSO CALLED COPPER PICKLES

Steps:

• Makes 7 Quarts
• Wash and cut the blossom end off of the cukes.
• Slice the Cukes, peppers, onions and garlic if used, thin like a penny. I use my food processor.
• (old way from mom).
• Cover the pickles with 1 1/2 cups of pickling salt and alum pour boiling water over the veggies allow to sit for 2 hours.
• **New way mine** 1 cup of salt sprinkled over the veggies and then covered with ice and cold water, let sit overnight and rinse well before proceeding and that worked very well.
• Mix the last 4 ingredients and boil add drained veggies and cook for 15 minutes.
• Place quickly into Pint (500ml) or Quart (1L) jars and seal promptly.
• process for 10 minutes if you like.

COPPER PENNIES

Steps:

• Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

COPPER PENNY

Steps:

• Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
• In a mixing bowl combine the celery, green pepper, carrots and onion.
• Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

COPPER PENNIES

Steps:

• 1. Place al-dente cooked carrots, uncooked pepper and onion in a large bowl. Set aside. In a saucepan combine remaining ingredients, and heat until blended well and sugar has dissolved. Pour hot over vegetables in bowl. Stir well to coat. Refrigerate about 2 hours, if you can wait. I love these things. Serve chilled.