Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced 1/4-inch thick
1 green pepper, chopped
1 onion, chopped
1 can tomato soup
3/4 c. sugar
3/4 c. dark vinegar
1 tsp. mustard
1 tsp. Worcestershire

Preparation

Simmer carrots until done, but firm.
Mix remaining ingredients; pour over hot carrots.
Let stand overnight. Refrigerate.
Will keep indefinitely.