Copper Pennies - (Pickled Carrots)

2 Pounds carrots
1 Medium onion
1 Medium green pepper
1 Can tomato soup
1 Cup sugar
3/4 Cup vinegar
1 Teaspoon Worcestershire sauce
1 Teaspoon mustard
1/2 Teaspoon salt

Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.

Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl.

Cover and refrigerate several hours before serving.

Drain and serve as an appetizer or as a relish.

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