Copper Carrot Pennies

Ingredients

• 2 pounds carrots, sliced, cooked in salt water until tender and drained
• 1/2 cup granulated sugar
• 1/2 cup oil
• 1/2 cup cider vinegar
• 1/2 cup condensed tomato soup

Instructions

1. Stir together and pour over cooked carrots.
2. Refrigerate overnight.

Notes

This will keep in the refrigerator for up to 1 week.