2 lbs. carrots
Boiling water
1 lg. onion
1 lg. green pepper
1 c. sugar
10 3/4 oz. can condensed tomato soup
3/4 c. cider or white vinegar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Salt and freshly ground black pepper to taste

1. Peel and slice carrots into 1/4 inch thick slices. Place in saucepan, add boiling water to cover and cook 15 minutes, until crisp-tender. Drain and cool.

2. Slice and separate onion into rings, seed green pepper and cut into strips. Combine carrots, onion and pepper in large bowl.

3. In saucepan, combine sugar, soup, vinegar, oil, Worcestershire and mustard. Heat to boiling, stirring, until sugar dissolves. Remove from heat and pour other vegetables; mix well.

4. Divide mixture between two quart jars. Cover and refrigerate. Serve cold as a salad relish side dish, alone or over fresh greens. Makes 8 cups.