Copper Pennies (Marinated Carrots) - cooking recipe

Ingredients

5 c. carrots, sliced
1/2 tsp. salt
1 tsp. pepper
2 tsp. prepared mustard
1 c. sugar
3/4 c. salad oil
1 c. cider vinegar
2 cans (10 oz.) tomato soup, undiluted
2 large onions, chopped
3/4 c. green pepper
3/4 c. red pepper

Preparation

Peel or scrape carrots and slice thin.
Boil 8 minutes, drain and allow to cool.
Combine salt, pepper and 1/4 cup oil and mustard, mix well.
Mix balance of oil, sugar, vinegar and soup, mix well.
Combine with first mixture and pour over carrots, onions and peppers.
Put in covered dish or jars, store in refrigerator overnight.
Will keep up to three weeks.