Copper Penny Carrots

Ingredients

  • 2 lbs carrots  (peeled and sliced)
  • 1 green pepper (thinly sliced)
  • 1 small sweet onion (thinly sliced)
  • 1 (10 3/4 ounce) can tomato soup
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄2 cup cooking oil
  • 3⁄4 cup vinegar
  • 1 cup sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce

Step by Step Instructions

STEP 1

Steam carrots till just tender, rinse with cold water.

STEP 2

Put the carrots, green pepper, and onion in a bowl.

STEP 3

Mix together the tomato soup, salt, pepper, oil, vinegar, sugar, mustard, and Worcestershire sauce. Bring to a boil, stirring until thoroughly blended. Pour over veggies and refrigerate for at least 1 hour and better for a few hours.

STEP 4
Drain off marinade before serving. 

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