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Close up of Amish Copper Pennies

Amish Copper Pennies

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 25 Minutes
  • Cook Time: 10-13 Minutes
  • Total Time: 35 Minutes (+Refrigeration Time)
  • Yield: 4-6 Servings 1x
  • Category: Salad, Side
  • Method: Stovetop
  • Cuisine: Amish Inspired
  • Diet: Vegan

Description

Wholesome and flavorful, this delicious old-fashioned Amish Copper Pennies recipe is a delightful play on sweet and tangy and perfect for a make-ahead recipe.


Ingredients

Scale
  • 2 lbs. carrots, peeled, cut into penny rounds
  • 1 cup diced green bell peppers
  • 1 cup diced red onions (+/-)

Sauce Ingredients:

  • ¾ cup red wine vinegar *
  • ½ cup pure maple syrup (+/-) *
  • 1 teaspoon dried ground mustard powder
  • ¼ cup + 1 Tablespoon tomato sauce
  • 1 teaspoon reduced-sodium tamari *
  • 1 teaspoon cashew butter (optional) *
  • ½ to 1 teaspoon sea salt (+/-) *
  • 1/8 teaspoon black pepper (+/-)

Cornstarch Slurry:

  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1 Tablespoon water

Instructions

  1. Place the peeled carrots into a medium-sized stockpot, cover with water. Bring to a boil over medium-high heat, then reduce heat to a simmer and gently boil for 10 to 13 minutes or until just tender crisp or tender based upon personal preference.
  2. In the meantime, place all the Sauce Ingredients into a small-sized stockpot, bring to a boil, then reduce the heat to a simmer. Simmer for 5 minutes.
  3. Make the Cornstarch Slurry by placing the cornstarch and water into a small bowl, whisk until completed dissolved, set aside.
  4. After the carrots are tender, drain off the water and place the cooked carrots in a bowl with the diced green bell peppers and red onions.
  5. After the sauce has simmered for 5 minutes, increase the heat, and add the cornstarch slurry, stirring constantly until the sauce thickens. Stir for several minutes, after the sauce has thickened continue to cook for several minutes in order to cook out the cornstarch flavor.
  6. Pour the hot sauce over the cooked carrots, raw bell peppers and onions. Gently stir to combine. Allow the veggies to marinate until no longer hot. Then store in an air-tight container in the refrigerator for several hours or overnight.
  7. When ready to serve, remove from the refrigerator, and allow to sit at room temperature for 5 to 8 minutes for the flavors to wake up, then serve.  Serve at room temperature or cold.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4 to 6