Marinated Carrots "copper Pennies"

A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.

• Ready In: 12 hrs 10 mins
• Serves: 12

Ingredients

• 2  lbs carrots, sliced
• 1  small green pepper, thinly sliced
• 1  medium onion, thinly sliced
• 10 1⁄2 ounces  tomato soup, undiluted
• 1⁄2 cup  salad oil
• 1  cup sugar
• 3⁄4 cup vinegar
• 1  teaspoon mustard, prepared
• 1  teaspoon Worcestershire sauce
• 1  teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Slice & boil carrots in salted water until tender.
2. Rinse in ice water.
3. Alternate layers of carrots, pepper, & onion.
4. Make marinade of remaining ingredients.
5. Cover & refrigerate overnight.