2 lbs. carrots
1 lg. onion (chopped)
2 tbsp. mustard
1 tsp. Worcestershire sauce
2 or 3 envelopes of sweetener
Salt
Pepper
1 1/2 c. tomato juice
1/2 c. vinegar

Pare and slice carrots and cook until tender. Mix the remaining ingredients and pour over the carrots. Refrigerate for at least 12 hours before serving.