2 lbs. carrots
1 med. onion, sliced thin
1 green pepper, sliced thin
3/4 c. white vinegar
3/4 c. sugar
1 tsp. salt & pepper
1 tsp. dill seeds or weed
1 can tomato soup
1/2 c. oil
1 tsp. Worcestershire sauce

Clean and cut carrots in 1" lengths. Cook until tender, drain and cool. Mix together sugar, vinegar, oil and spices and tomato soup and heat until boiling. Cool slightly. Pour over carrots, onions, green peppers and mix. Put in large container and set in refrigerator. Keeps for a long time.