Pickled Carrots - cooking recipe

Ingredients

2 lb. sliced carrots, cooked al dente
1 onion, chopped
1 green pepper, chopped
1 can tomato soup (undiluted)
1/2 c. Wesson oil
1 tsp. Worcestershire
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
salt and pepper (pinch)

Preparation

Mix undiluted soup, oil, vinegar, mustard, Worcestershire, salt and pepper.
Do not cook.
Pour over carrots, onion and green pepper.
Cover in bowl and refrigerate overnight.
Will keep at least a week in refrigerator.