2 lbs. carrots
1 lg. raw onion
1 lg. raw bell pepper
3/4 c. vegetable oil
3/4 c. white vinegar
1 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Peel and slice carrots. Cook until soft in a small amount of water and drain. Do not overcook. Slice onion and chop bell pepper. Combine the carrots, onion and bell peppers. Mix and bring to a boil the remaining ingredients. Place carrot mixture in jars. Pour hot brine over it. Seal the jars. This keeps well in the refrigerator, and is excellent used as a salsa with tortilla chips.