Copper Pennies - cooking recipe

Ingredients

4 cans sliced carrots, drained or 2 lb.
1/2 c. vinegar
1/2 c. sugar
1 c. tomato soup
1 tsp. dry mustard
salt and pepper to taste
1 chopped onion
1 chopped green pepper

Preparation

Bring to a boil all the ingredients except the carrots, onions and peppers.
Cool and pour over carrots.
Add onions and peppers. Seal in tight container.
Let stand overnight in refrigerator. Serve chilled.