My Lime Green Kitchen

Copper Pennies
1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
3 pounds carrots, peeled, sliced, cooked and drained (I like mine kinda crunchy — not all the way done)
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped
I also add a bit of Tabasco

These are so good and you can munch on them for weeks!

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large bowl; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. These will keep in the fridge for several weeks.