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Allethea wall's copper pennies (pickled carro

Yield: 24 Servings

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

Instructions:

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.

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