Carrot-Pepper Relish - cooking recipe

Ingredients

3 lb. carrots, cut into 1/2-inch slices
2 green peppers, chopped
2 medium onions, sliced
1 (10 3/4 oz.) can condensed tomato soup
2/3 c. sugar
2/3 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. dried dill weed

Preparation

Cook carrots in 1-inch salted water (1/2 teaspoon salt to 1 cup water) until crisp-tender, 8 to 10 minutes; drain.
Add green peppers and onions.
Heat remaining ingredients to boiling, stirring occasionally. Remove from heat; cool 5 minutes.
Pour over vegetables; stir. Cover and refrigerate no longer than 3 weeks.
Makes 10 cups relish.