3 (16 oz) cans carrots; drained
1 green pepper; diced small
1 onion; chopped small
Mix and boil: 1 can tomato soup, ¾ cup vinegar, 1 cup sugar, ½ cup (scant) salad oil, 1 tsp mustard, 1 tsp Worchestershire, 1 tsp salt. Pour over carrots. Refrigerate for several hours. Keep and serve cold.