Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 c. tomato soup, undiluted
1/4 c. oil
3/4 c. apple cider vinegar
1 Tbsp. dry mustard
1 c. sugar
1 small onion, chopped fine
1 medium bell pepper, chopped fine
3 stalks celery, chopped fine
1 Tbsp. Worcestershire sauce

Preparation

Cook carrots in salted water until tender.
Add finely chopped onion, bell pepper and celery to the drained carrots; set aside. Mix and bring to boil soup, sugar, oil, vinegar, dry mustard and Worcestershire sauce.
Pour this hot mixture over vegetables.
Put in ice box.