2 lbs. carrots, peeled and cut into rounds (can use 3 cans carrots)
1 onion, sliced or chopped
1 green pepper, sliced or chopped
1 tsp. Worcestershire sauce
1 c. sugar
1 tsp. prepared mustard
1 can tomato soup
1/2 c. Wesson oil
3/4 c. Apple Cider vinegar

Cook carrots. Layer carrots, onion, and green pepper. Mix all other ingredients well and pour over top. Let marinate at least 24 hours. These will keep several weeks in refrigerator.