Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled
1/2 c. apple cider vinegar
1/2 c. sugar
1/2 c. vegetable oil
1 (10 oz.) can tomato soup
1 onion, finely chopped
1 green pepper, chopped

Preparation

Cook carrots, 8 to 10 minutes.
Mix vinegar, sugar, oil and tomato soup; heat to boiling.
Add onion and green pepper; boil for 1 minute.
Cool.
Refrigerate 24 hours.
Will keep about 1 week in refrigerator.