Copper Pennies - cooking recipe

Ingredients

2 lb. carrots (sliced)
1 bunch green onions
1 green pepper
3/4 c. white sugar
3/4 c. vinegar
1/2 c. corn oil
dash of pepper
1/4 tsp. dill seed
1 tsp. Worcestershire sauce
1 can tomato soup

Preparation

Cook carrots until tender, drain.
Slice onions and pepper very thin.
Bring oil, vinegar, dill seed, pepper and sugar to a boil, pour over the vegetables.
Let stand overnight.