5 c. sliced carrots
1 med. onion
1 sm. green pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tbsp. pepper
1 tbsp. dill seed

Cook carrots, drain and cool. Cut onion and pepper in round slices and mix with carrots. Mix other ingredients together and pour over vegetables. Cover and marinate for 12 hours or more. Drain and serve. Will keep for 2 weeks in refrigerator.