1 bunch carrots (12 oz.) sm.
1 green bell pepper, cut in slices
1 lg. or 2 sm. bottles pickled onions
1 tbsp. Worcestershire sauce
1 tbsp. prepared yellow mustard
1 can tomato soup
1 c. or 1/2 c. sugar
1/2-3/4 c. vegetable oil
1/2 c. cider vinegar

Bring sugar, oil and vinegar to boil. Add all other ingredients and refrigerate when cool. Use as relish or vegetable. Keeps well.