1 c. vinegar
1 1/2 c. sugar
1/3 c. oil
3 (15 oz.) jars or cans sm. carrots
1 med. green pepper, chopped
1 sm. pimiento, chopped
1 c. onion tops, chopped

Stir vinegar, sugar and oil and bring to a boil. Set aside to cool. Spread carrots in flat dish. Sprinkle green pepper, pimiento and onion tops. Pour liquid over all and refrigerate for 24 hours. Pour off liquid and serve.