Pickled Carrots - cooking recipe

Ingredients

2 lb. fresh carrots, sliced
1 large onion, sliced
1 large green pepper (thin strips)
1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. white vinegar
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook, drain and cool carrots.
Boil soup, sugar, oil, vinegar and spices.
Put in a 2-quart casserole with carrots, onion and peppers.
Cover and let stand overnight in refrigerator.