Pickled Carrots - cooking recipe

Ingredients

2 lb. carrots
1 green pepper, cut up fine
1 can tomato soup
1/2 c. vinegar
1/2 tsp. salt
1 tsp. mustard
1 medium onion, chopped
1 c. sugar
1 tsp. Worcestershire sauce
1/2 c. salad oil

Preparation

Cook carrots until tender with salt water.
Slice thin and drain.
Mix all together and refrigerate overnight.