Copper Carrots

Recipe Ingredients

2 lbs	908g / 32oz	Carrots - thinly sliced
1 lb	454g / 16oz	Green pepper - thinly sliced into (small) rings
1		Onion - thinly sliced (medium)
1 teaspoon	5ml	Worcestershire sauce
1 cup	198g / 7oz	Sugar
3/4 cup	177ml	White vinegar
1 teaspoon	5ml	Prepared mustard
1		Tomato soup
1/2 cup	118ml	Salad oil
		Salt and pepper to taste

Recipe Instructions

Cook carrots in boiling salted water until fork tender. When cool, alternate layers of carrots with pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce mixture over layered vegetables; cover and refrigerate. This is best when allowed to set for a few days. Good with meat or as an appetizer.

Source:
Heinz

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