Copper Pennies salads are popular. Here's one from Gene (Eugenia) Brown in Santa Rosa California. I only met Gene a few years ago. Bob and her husband go 'way back to their college days.

Gene's variation has less oil, and has chili sauce in it. She says the carrots should be cooked to just tender-crisp.

Gene's Copper Pennies

1 and 1/2 lbs carrots, peeled and sliced
1/2 c cider vinegar
1/2 c sugar
1/2 tsp dry mustard
1 T salad oil
1/2 T Worcestershire Sauce
1/2 c chili sauce
1 green pepper
1 and 1/2 purple onions

1. Boil sliced carrots in salted water 9 minutes.
2. Mix next 6 ingredients, pour over drained carrots.
3. Add thinly sliced green pepper and onions.
4. Marinate in refrigerator. Keeps 3 weeks.