Copper Pennies by
Paula Dean
2 lbs. carrots
1 large onion
1 cup sugar
3/4 cup vinegar
1/2 cup oil
4 tablespoons Worcestershire
2 teaspoons salt
1/2 tablespoons prepared mustard
1 large green pepper
Slice carrots 1/2 inch thick. Boil for 7 minutes. Drain
and cool. Combine all ingredients in large container along with finely chopped
onions and green pepper. Add carrots. Mix well and let set in refrigerator for 8
hours or longer, stirring occasionally.