Copper Pennies - cooking recipe

Ingredients

4 1/2 c. fresh carrots, sliced into 1/4-inch rounds
2 medium onions, thinly sliced and separated
1 medium green pepper, cut in strips
1 small can tomato soup
3/4 c. vinegar
1 tsp. prepared mustard
2/3 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. salt

Preparation

Cook carrots in small amount of water until tender, 8 to 10 minutes.
Drain.
Combine with onions and green pepper in a large bowl.
Stir together the remaining ingredients; pour over vegetables.
Cover and marinate several hours or overnight. Drain, reserving marinade.
Serve as relish and return leftover vegetables to marinade until served again.