Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cleaned and sliced
1 medium onion, chopped
1 medium bell pepper, chopped
4 stalks celery, chopped
1/2 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 large can tomato sauce
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1 tsp. black pepper
1 tsp. Italian seasoning

Preparation

Cook carrots until tender but still crisp and drain.
Bring sugar, vinegar, oil, tomato sauce, Worcestershire sauce, mustard, pepper and Italian seasoning to a boil.
Pour over carrots; add chopped vegetables.
Marinate overnight.
This keeps a long time.