Copper Pennies Pickled Carrots - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper, sliced
1 small onion, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cut and boil carrots until tender, for about 5 minutes. Combine tomato soup, salad oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper together.
Pour over carrots, pepper and onion.
Refrigerate.