Pickled Carrots - Recipe

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PICKLED CARROTS

Clean and slice 2 pounds carrots. Cook and drain. Layer in container:

Carrots
2 green peppers, sliced
2 onions, sliced

DRESSING:

1 can tomato soup
1 c. sugar
1/2 c. white vinegar
1/2 c. oil

Pour over vegetables, store in refrigerator overnight. Keeps 2 to 3 weeks.

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