Copper Pennies

Ingredients

• 2 lb carrots cleaned and sliced
• 1 medium onion chopped
• 1 medium bell pepper chopped
• 4 stalks celery chopped
• 12 c sugar
• 12 c vinegar
• 12 c vegetable oil
• 1 large can tomato sauce
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Italian seasoning

Directions

1. Cook carrots until tender but still crisp and drain
2. Bring sugar vinegar oil tomato sauce Worcestershire sauce mustard pepper and Italian seasoning to a boil
3. Pour over carrots add chopped vegetables
4. Marinate overnight
5. This keeps a long time