2 lb. fresh carrots
1 lg. onion, sliced into rings
1 lg. green pepper, cut into strips
1 can tomato soup, undiluted
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1/4 tsp. dill seed
1 tsp. salt
1/2 tsp. pepper

Peel and cut carrots into 1 inch pieces. Cook until tender. Drain and cool.

Combine soup, sugar, salad oil, vinegar, salt, pepper and dill seed in saucepan. Bring to boil, stirring to dissolve sugar. In 2 quart casserole, combine carrots, onions, green pepper and pour hot mixture over vegetables. Cover and keep in refrigerator.