2 lb. carrots
1 white onion
1 green pepper
3/4 c. white vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. pepper
1/4 tsp. dill weed
1 c. tomato soup
1/2 c. salad oil
1 tsp. Worcestershire sauce

Pare carrots and cut in slices. Cook until tender. Drain and cool. Slice onion in rings. Slice pepper. Layer carrots, onion rings, and green pepper in bowl. Make marinade of remaining ingredients and heat to a boil. Cool and pour over vegetables. Cover. Store 2 or 3 days. Stir and serve. Keeps well.