Copper Pennies: This Vintage 1950s Recipe That Gets Better the Longer They Sit!

Have you ever heard of Copper Pennies? This vintage 1950s recipe is a sweet & sour carrot salad that’s simple, colorful, and absolutely delicious! Carrots, onions & bell peppers come together in this old-fashioned Southern favorite that’s worth bringing back. If you love vintage recipes, old-fashioned Southern cooking, and recipes with a story, you’re going to love this one! Today on Back Porch Cooking & Reminiscing, we’re bringing back a recipe from the 1950s that deserves another turn at the table: Copper Pennies! This old-fashioned sweet and sour salad is made with tender carrots, onions, and bell peppers tossed in a delicious sweet-and-tangy dressing. It’s the kind of recipe you might remember from a church supper, family gathering, or Sunday dinner—and if you’ve never tried it, you’re in for a treat! Sometimes the old recipes really are the best recipes. ❤️ 👉 SHOP OUR AMAZON STOREFRONT: https://www.amazon.com/shop/backporch... 👉 VISIT OUR ETSY SHOP: http://www.etsy.com/shop/BackPorchCookin 🔪 THE HOSHANHO CHEF’S KNIFE WE USE: https://amzn.to/4gCplwi As an Amazon Associate I earn from qualifying purchases. Some links in this description are affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you. FTC Affiliate Disclosure: We may earn a commission from qualifying purchases made through links to products recommended in this video. This comes at no additional cost to you and helps support Back Porch Cooking and Reminiscing. We only recommend products we believe our viewers may find useful. If you enjoyed this recipe, give the video a thumbs up, subscribe, and leave me a comment! Tell me—did you grow up eating Copper Pennies, or is this an old recipe you’ve never heard of? Thanks for stopping by the Back Porch! Y’all come back now, ya hear? ❤️ Ingredients 2 lbs carrots (peeled and sliced) 1 green pepper (thinly sliced) 1 medium onion (thinly sliced) 1 (10 3/4 ounce) can tomato soup 1 teaspoon salt 1⁄4 teaspoon pepper 1⁄2 cup cooking oil 3⁄4 cup vinegar 1 cup sugar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce Directions Cook carrots till done; drain and rinse. Put the carrots, green pepper, and onion in a bowl. In a saucepan mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce. Bring to a boil, stirring until thoroughly blended. Pour over veggies and refrigerate for at least 4 hours (better if you leave it overnight). #CopperPennies #VintageRecipes #1950sRecipes #OldFashionedRecipes #SouthernCooking #SouthernRecipes #SweetAndSour #CarrotSalad #RetroRecipes #AppalachianCooking #BackPorchCooking #OldFashionedCooking