Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium pepper
1 c. sugar
3/4 c. white vinegar
1 tsp. black pepper
1 large onion
1 (10 1/2 oz.) can tomato soup
1/2 c. Crisco oil
1 tsp. salt

Preparation

Peel and slice carrots 1/4-inch thick.
Cook until tender (10 minutes).
Slice onion thin, same with pepper.
Divide onion in rings.
Drain carrots; mix with onion and pepper.
Boil sugar, oil, soup, salt and pepper for 1 minute.
Pour over carrots. Store in refrigerator.