1 c. vinegar
1 c. sugar
1/3 c. oil
3 to 4 jars (or cans) carrots
1 c. chopped green or red pepper
1 small jar pimento, cut up
3 green onions with tops, chopped

Boil first three ingredients, then cool. Add remaining ingredients to marinade and refrigerate overnight. Can be served as an appetizer or as a vegetable with dinner. Gets better with age and keeps well.