- 2 lb. carrots, cut on bias
- 1 medium onion, thinly sliced and separated
- 1 medium green pepper, thinly sliced
- 1 can tomato soup
- 3/4 c. sugar
- 1/3 c. vinegar
- 1 tsp. Worcestershire sauce
- 1 tsp. mustard
- Combine sauce ingredients.
- Add salt and pepper to taste. Pour over vegetables.
- Allow to sit (refrigerated) for 24 hours. Serve on cold platter as salad or relish.
- Serves 8.