"Copper Pennies" Marinated Carrots - cooking recipe

Ingredients

2 lb. fresh carrots, cut into circles or 1 1/2 (20 oz.) pkg. frozen baby carrots
1 medium sweet onion, cut into rings
1 medium bell pepper
1 can cream of mushroom soup (undiluted)
3/4 c. vinegar
1/2 c. olive oil
3/4 c. sugar
1 small jar pimentos, diced
1 tsp. mustard
1 tsp. salt and pepper

Preparation

Cook carrots until tender.
Drain and cool.
Layer carrots, pepper, onion and pimentos.
In a saucepan, mix soup, oil, sugar and seasonings.
Boil about 3 minutes, stirring, until sugar is dissolved.
Pour over vegetables.
Cool, cover and refrigerate overnight.