5 c. sliced carrots
1 medium onion
1 small green pepper
1 c. vinegar
1 (10 3/4 oz.) can tomato soup
1 c. salad oil
1 c. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Cook carrots until tender. Drain and cool. Cut onion and green pepper in round slices. Mix with cooled carrots. Mix other ingredients together and pour over vegetable oil. Cover and marinate for 12 hours in a covered glass container. Drain and serve.