Copper Pennies - cooking recipe

Ingredients

2 cans sliced carrots, drained
1 can tomato soup
1/2 c. celery
1/2 c. green pepper
1/2 c. onions
1/2 c. sugar
1 Tbsp. salt
1 Tbsp. black pepper
1 c. vinegar

Preparation

Put carrots in a large bowl that has a lid that fits tightly on it.
In a separate bowl, mix the soup, celery, green pepper, onions, vinegar, black pepper, salt and sugar.
Stir and mix well.
Pour over carrots.
Put in refrigerator; let set at least overnight.