2 lb. carrots, cut
1 med. onion, sliced
1 green pepper, cut into rings
1 can (10 3/4 oz.) condensed tomato soup
3/4 c. sugar
3/4 c. white vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. dill weed
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Cook carrots in 1 inch boiling salt water (1/2 teaspoon salt to 1 cup water) 8 to 9 minutes. Layer carrots, onion and green pepper. Heat remaining ingredients to boiling, stirring occasionally. Cool slightly.

Pour over vegetables. Cover and refrigerate at least 8 hours, but no longer than 1 week.