2 lb. carrots, peeled & sliced into 1/4" rounds
1 can tomato soup
1/2 c. vinegar
2/3 c. sugar
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 c. oil
1/2 tsp. dry mustard
1 med. onion, peeled & sliced into rings
1 med. green pepper, sliced into rings

Cook carrots in boiling water just until crisp-tender. Leave in hot water while making marinade.

Combine soup, sugar, vinegar and spices in separate pan. Bring to boil and simmer for 5 minutes. Add onion and green pepper; cook for 3-5 more minutes. Add hot, drained carrots to marinade. Put in airtight container and refrigerate for 24 hours. Can be served hot or cold.