Copper Pennies Carrots

Ingredients

• 2 lb carrots peeled and sliced
• 2 medium onions sliced
• 1 medium green pepper in strips
• 1 10 oz can tomato soup
• 13 c vinegar
• 12 c sugar
• 13 c oil
• 1 tsp Worcestershire sauce
• 1 tsp mustard
• 12 tsp salt
• 12 c celery chopped

Directions

1. Heat vinegar sugar and oil
2. Cook carrots in salted water 8 to 10 minutes
3. Combine with onions and pepper
4. Stir remaining ingredients into bowl over carrots
5. Marinate overnight
6. Drain as needed
7. Will keep several weeks