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1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving.
3. Drain and serve as an appetizer or as a relish.
Your Allethea Wall's Copper Pennies (Pickled Carrots) is ready. Good luck!
Related recipes: Vegetables, Pickles
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