Allethea Wall's Copper Pennies (pickled Carrots)

Serves:

Ingredients:

2 lb Carrots
1 Onion,medium-sized
1 Green pepper,medium
1 cn Tomato soup
1 c Sugar
3/4 c Vinegar
1 ts Worcestershire sauce
1 ts Mustard
1/2 ts Salt

Method:

1.
Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
2.
Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl.
Cover and refrigerate several hours before serving.
3.
Drain and serve as an appetizer or as a relish.