3 cans baby carrots, drained
1/2 c. celery, finely chopped
1/2 green pepper, finely chopped
3 green onions, chopped
1 1/2 c. sugar
3/4 c. white vinegar

Heat sugar and vinegar together in a small saucepan. Stir and heat until sugar is dissolved. Cool.

Pour cooled mixture over first 4 ingredients. Refrigerate. Keeps for several weeks.