Copper Penny Carrots

Vegetables

• 2 lbs carrots — peeled and sliced into ¼-inch rounds
• 1 green bell pepper — seeded and thinly sliced into rings or strips, optional
• 1 white onion — thinly sliced into rings

Marinade

• 1 can condensed tomato soup — 10.75 oz
• ½ cup neutral-flavored oil — such as vegetable or canola oil
• 1 cup sugar
• ¾ cup distilled white vinegar
• 1 teaspoon prepared yellow mustard
• 1 teaspoon Worcestershire sauce
• As needed salt — to taste
• As needed black pepper — to taste

1. Cook the Carrots: Prepare a large bowl of ice water. Bring a large pot of lightly salted water to a boil over high heat. Add the carrots and cook at a steady boil for 5–8 minutes, stirring once or twice, until crisp-tender. A fork should enter with slight resistance, and the rounds should still hold their shape. Drain immediately, transfer to the ice water for 2–3 minutes, then drain thoroughly.2 lbs carrots
2. Layer the Vegetables: In a large heatproof bowl, gently combine the drained carrots, onion rings, and green bell pepper, if using.2 lbs carrots, 1 green bell pepper, 1 white onion
3. Make the Marinade: In a medium saucepan, whisk together the condensed tomato soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, and black pepper. Cook over medium heat, stirring often, for 3–5 minutes, until the sugar is completely dissolved and the mixture just begins to boil. Remove from the heat.10.75 oz condensed tomato soup, ½ cup neutral-flavored oil, 1 cup sugar, ¾ cup distilled white vinegar, 1 tsp prepared yellow mustard, 1 tsp Worcestershire sauce, salt and black pepper
4. Pour Over Vegetables: Carefully pour the hot marinade over the vegetables. Toss gently with a heatproof spoon or spatula until the vegetables are evenly coated.
5. Chill: Cover and refrigerate immediately for at least 12 hours or overnight before serving.
6. Serve: Stir gently, taste and adjust the salt and black pepper if needed, then serve cold with a slotted spoon.