2 lbs. carrots
1 lg. onion
1 lg. green pepper
1 c. sugar
1 can condensed tomato soup
3/4 c. cider or white vinegar
1/4 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Salt & fresh ground pepper to taste
Boiling water

1. Peel and slice carrots into 1/4" thick slices. Place in saucepan. Add boiling water to cover and cook 10 to 15 minutes until crisp-tender. Drain and cool.

2. Slice and separate onion into rings; seed green pepper and cut into square pieces. Combine carrots, onion and pepper in large bowl.

3. In saucepan combine sugar, soup, vinegar, oil, Worcestershire sauce and mustard. Heat to boiling, stirring until sugar dissolves. Remove from heat and pour over vegetables; mix well.

4. Divide mixture between 2 quart jars. Cover and refrigerate. Serve as cold side dish or over fresh greens as dinner salad.