Copper Penny Carrots

Loves the Insant Pot, uses almost daily for husband and self. Studies Indian cuisine as a hobby. Fond of cooking ahead and freezing inspired by Deborah Taylor Hough's Once A Month cooking sites

2 # carrots sliced into rounds in food processor or by hand

1 small green pepper thinly sliced and diced

1 medium onion thinly sliced

1 can regular size condensed tomato soup (do not dilute)

¼ cup vegetable oil

1 cup sugar

¾ cup vinegar

1 tsp prepared mustard

1 tsp Worcestershire sauce

Cook carrots in salted water until medium done (about 15 or 20 minutes on stove. I haven't made them in the Instant pot yet but since the rounds are more like quarters than larger chunks I'd cut time on any carrot cooking time suggestions.)

Rinse in ice water.

Arrange layers of carrots, green pepper and onion in bowl.

Combine remaining ingredients in saucepan and bring to a boil, stirring often.

As mustard will be slow to blend, use a whip to distribute mustard until blended.

Pour over carrots and refrigerate.

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