Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small green pepper, thinly sliced
1 c. sugar
3/4 c. apple cider vinegar
salt
1 medium onion
1 can tomato soup
1/2 c. salad oil
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots in salt water until medium done.
Rinse.
Arrange layers of carrots, green pepper and onion in bowl.
Combine remaining ingredients in saucepan.
Bring to boil, stirring until thoroughly blended.
Pour sauce over carrot mixture.
Refrigerate until flavor is absorbed.