Copper Pennies(Marinated Carrots) - cooking recipe

Ingredients

1 (10 3/4 oz.) can tomato soup
1/4 tsp. pepper
1 tsp. salt
1 tsp. prepared yellow mustard
1/2 c. corn oil
3/4 c. sugar
3/4 c. vinegar
2 lb. cooked carrots (al dente)
1 c. minced green pepper
1 minced onion

Preparation

Combine soup, pepper, salt, oil and vinegar until well blended.
Pour over vegetables.
Refrigerate overnight.
Serve cold as a relish.
Enjoy!