2 lb. carrots, peeled & sliced into discs
1 med. green pepper, cut into rings
1 med. onion, cut into rings
1 (8 oz.) can tomato sauce
1/2 c. vegetable oil
2/3 c. cider vinegar
2/3 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Cook carrots in boiling water until not too tender. Drain. Combine with peppers and onions.

Put remaining ingredients in saucepan; slowly bring to simmer on medium heat. Remove and pour over carrot mixture. Cool, cover and refrigerate overnight. Serve cold.