2 lbs. carrots
1 c. sugar
3/4 c. vinegar
1 can tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. oil
1/2 c. finely diced onion
1/2 c. finely diced green pepper

1. Peel carrots and slice in large bite size pieces.

2. Steam carrots until stiff but firm.

3. Mix together remaining ingredients and stir in cooked carrots.

4. Place in covered container and let sit at least 24 hours.