2 lbs. carrots
1 c. sugar
1/2 c. vinegar
1/2 c. cooking oil
1 can Campbell's tomato soup
1 onion, chopped
1 green pepper, chopped
1 sm. can pimento, chopped

Slice the carrots thin and cook until tender, then drain. In another pot bring all other ingredients to a good boil. Add the boiled ingredients to the carrots and refrigerate overnight. This will keep several days in the refrigerator.