3 lbs. carrots, cut up
1 onion, cut in rings
1 lg. green pepper, cut up
1 can Campbell tomato sauce
1 tbsp. mustard (prepared)
1 tsp. salt and pepper
1/4 c. cider vinegar
1/2 c. oil
1 tbsp. sugar

Cook carrots, (do not over cook). They should be firm. Add rest of ingredients. Cover and leave in refrigerator overnight 24 hours. You can add more sugar, if you like them sweeter.