Copper Penny Relish - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
2 medium onions, sliced thin
1 green pepper, cut in pieces
1 can tomato soup (undiluted)
3/4 c. vinegar
2/3 c. brown or white sugar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. yellow mustard
1/2 tsp. salt

Preparation

Mix soup, vinegar, sugar, oil, Worcestershire sauce, mustard and salt in saucepan.
Bring to a boil and simmer.
Add onions and peppers to mixture while it is still hot to marinate.
Remove from stove.
Add cooked carrots.
Cool.
Serve chilled.