2 lb. carrots, cut in 1-inch lengths
1 whole onion, thinly sliced in rings
1 green pepper, sliced thinly crosswise
3/4 c. white vinegar
3/4 c. white sugar
1 tsp. each salt and pepper
1 c. tomato soup (undiluted)
1/4 c. salad oil
1 tsp. Worcestershire sauce

Cook carrots until tender. Drain and cool. Layer vegetables. Make marinade of remaining ingredients. Heat just to boil. Cool slightly; pour over vegies. Cover and refrigerate 2 or 3 days. Stir and serve. Will keep for quite some time.