Copper Pennies Carrot Relish

Ingredients 2 pounds carrots, cut into 1/2″ rounds (4 1/2 C)2 medium onions, thinly sliced and separated into rings1 medium green pepper, cut into thin strips1 – (10 3/4oz) can condensed tomato soup3/4 C vinegar2/3 C sugar1/2 C cooking oil1 tsp worcestershire sauce1 tsp prepared mustard1/2 tsp salt Directions1. Cook carrots in a small amountContinue reading “Copper Pennies Carrot Relish”