Pickled Carrots - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
3/4 c. vinegar
1/3 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 c. sugar
2 onions, sliced
pinch of salt and pepper

Preparation

Clean, slice and cool carrots, just until they begin to soften (15 to 20 minutes). Drain. Mix remaining ingredients and pour over hot carrots. Cover and chill in refrigerator for at least 6 hours.