Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, pared and sliced into thin slices
2 medium onions, in thin strips
1 medium green pepper, in thin strips
1 can undiluted tomato soup or 5 1/2 oz. tomato juice
3/4 c. cider vinegar or 1 c. red wine vinegar
2/3 c. sugar
1 tsp. Worcestershire sauce
1/2 c. vegetable oil
1/2 tsp. salt
1 tsp. prepared mustard

Preparation

Simmer carrots in a little water until barely tender.
Drain. Turn into a large bowl and mix in the onion and pepper strips. Combine the remaining ingredients.
Mix into the vegetables and marinate overnight in the refrigerator.
May be served as a vegetable or relish.
Will keep up to 2 weeks in the refrigerator.