Title: Allethea Wall's Copper Pennies (Pickled Carro
Categories: Vegetable Pickle
Yield: 24 Servings

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

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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