1 c. sugar
1 c. oil
3/4 c. vinegar
1 can tomato soup
Dash salt & pepper
2 bags carrots, cut
2 sm. onions
1 lg. green pepper
1 hot pepper

Cook carrots in salt water until tender; drain. Slice onions, green pepper and hot pepper and put on top of carrots. Mix sugar, oil, vinegar, soup and salt and pepper. Pour over carrots and onions and let stand overnight. Put in pint jars and seal.