5 c. carrots, cooked el dente
2 green peppers
2 onions
1 c. celery
2 cucumbers
1 c. (10 oz.) tomato soup
1 c. sugar
3/4 c. vinegar
2/3 c. oil
1 tsp. Worcestershire sauce, optional
Dash of pepper
1 tsp. mustard

Cut vegetables to bite-size. Mix together with cooked carrots. Bring all liquid mixture, sugar, pepper and mustard to a boil. Pour over vegetables and refrigerate overnight. Keeps for 2-4 weeks.