Copper Pennies

Ingredients

• 2 pounds carrots, sliced and cooked in salted water until tender, drained
• 1 tablespoon Worcestershire
• 1 tablespoon prepared mustard
• 1 cup sugar
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup vinegar
• 1 medium bell pepper, chopped
• 1/2 cup vegetable oil
• 1 can tomato soup
• 2 teaspoons dried basil leaves (optional)
• 1 very finely chopped jalapeño pepper (optional)

Directions

1. 1

   Mix well and marinate overnight.

2. 2

   Serve hot or cold.

3. 3

   Keeps two to three weeks in refrigerator.