5 c. sliced carrots
1 med. onion, chopped
1 green pepper
1 c. tomato juice
1/2 c. salad oil
3/4 c. sugar
1/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
1 tsp. celery seed
1 tsp. basil leaves
1 tsp. Worcestershire sauce

Cook carrots just until tender; drain and cool. Combine remaining ingredients and pour over carrots. Refrigerate and let stand at least 12 hours before serving.