Copper Dollars

• 2 lb. carrots
• boiling water
• 1 large onion
• 1 large green pepper
• 1 c. sugar
• 1 (10 3/4 oz.) can condensed tomato soup
• 1/4 c. cider or white vinegar
• 1/2 c. vegetable oil
• 1 tsp. Worcestershire sauce
• 1 tsp. prepared mustard
• salt and freshly ground black pepper to taste

1. Peel and slice carrots into 1/4-inch thick slices.
2. Place in saucepan; add boiling water to cover and cook 15 minutes, until crisp-tender.
3. Drain and cool.
4. Slice and separate onion into rings; seed green pepper and cut into strips.
5. Combine carrots, onion and pepper in large bowl.
6. In saucepan, combine sugar, soup, vinegar, oil, Worcestershire and mustard.
7. Heat to boiling, stirring, until sugar dissolves.
8. Remove from heat and pour over vegetables; mix well.
9. Divide mixture between 2 quart jars, cover and refrigerate.
10. Serve cold as a salad relish side dish, alone or over fresh greens.
11. Makes 8 cups.

carrots, boiling water, onion, green pepper, sugar, tomato soup, cider, vegetable oil, worcestershire sauce, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975141 (may not work)