2 1/2 lbs. carrots, cooked and cooled
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1 sm. pepper
1 sm. onion
1 tsp. each salt and pepper
1 tsp. Worcestershire sauce
1/2 c. salad oil

Marinate for 12 hours. Keeps 2 weeks. Can cut down on oil and sugar.