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  Allethea wall's copper pennies (pickled carrots)
 
Yield: 24 servings
 
2 lb Carrots 3/4 c Vinegar      1 Onion medium-sized 1 ts Worcestershire sauce
1 Green pepper medium 1 ts Mustard      1 cn Tomato soup 1/2 ts Salt
1 c Sugar
 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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