Copper Penny Carrots - cooking recipe

Ingredients

2 lb. small carrots
2 small onions
1 green pepper
1 can tomato soup
1/4 c. vinegar
1/2 to 3/4 c. sugar
1/2 c. salad oil
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. Worcestershire sauce (optional)

Preparation

Cook carrots slightly and drain, slice.
Slice onions in rings and separate. Slice green pepper in rings, heat the following thoroughly but do not boil, soup, vinegar, sugar, oil, salt and pepper.
Pour marinade over vegetables, cover tightly. Refrigerate 24 hours.
This will keep in refrigerator for a long time.