2 lbs. carrots
1 lg. onion
1 lg. green pepper
3/4 c. vinegar
1 tsp. Worcestershire sauce
1/2 c. vegetable oil
1 tsp. prepared mustard
1 c. sugar
1 (10 3/4 oz.) can tomato soup
Salt (to taste)
Pepper (to taste)

Peel carrots; slice and cook until tender crisp. Drain. Slice and separate onion into rings. Seed pepper and cut into strips. Combine onion, pepper and carrots in large bowl. Mix other ingredients in saucepan and bring to boil. Stir until sugar dissolves. Pour over vegetable mixture. Divide into 2-quart jars. Cover and refrigerate.