Marinated Carrots - cooking recipe

Ingredients

2 lb. or 2 bags carrots, peeled and sliced
1 or 2 strips celery, chopped
1/2 or 1 small green pepper, cut in thin strips
1 medium onion, sliced
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. salt
1 c. white sugar
1 Tbsp. Worcestershire sauce
1/4 tsp. black pepper
1 tsp. mustard

Preparation

Cook the carrots in salt water (not done).
Drain off and cool in ice water.
While cooking the carrots, prepare the vegetables. Set aside.
After carrots are cooled, mix all together in a bowl. Set aside.
Put the remaining ingredients in a saucepan.
Bring to a boil and simmer for 5 minutes.
Cool slightly.
Pour over vegetables and mix well.
Refrigerate for 12 hours or overnight.