2 lbs. carrots
1 green bell pepper sliced
3/4 c. white vinegar
1/4 c. salad oil
1 tsp. pepper
1 can tomato soup, undiluted
1 white onion thinly sliced into rings
3/4 c. sugar
1 tsp. salt
1/4 tsp. dill weed
1 tsp. Worcestershire sauce

Peel and cut carrots into 1 inch lengths. Cook carrots until tender, drain and cool. Layer carrots, onion rings, and green pepper in dish. Make marinade of remaining ingredients and heat to boiling. Cool marinade slightly and pour over vegetables. Cover and store in refrigerator 2-3 days. Stir and serve. Keeps well.