Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1/2 c. salad oil
1 (10 3/4 oz.) can tomato soup
3/4 c. cider vinegar
1 c. sugar
1 tsp. dry mustard
salt and pepper to taste
1 tsp. Worcestershire sauce
1 small green pepper, chopped
1 medium onion, chopped

Preparation

Peel carrots, slice and cook until barely tender.
Drain. Heat oil, soup, vinegar, soup and spices until blended.
Combine carrots, peppers and onion.
Pour heated vinegar mixture over all. Refrigerate for 24 hours.