2 lb. carrots
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. dry mustard
1 can tomato soup
1 onion, chopped
1 bell (green) pepper, chopped
1 jar pimentos (large), chopped
salt to taste

Stir all together. Put in carrots and marinate in refrigerator for 24 hours. Serve cold.