Two pounds carrots (1/4” thick), cover with water.

Boil ten minutes.  Do not rinse with cold water.

In another pan, combine the following:


One can of tomato soup

¾ cup white vinegar

¾ cup cold water

½ cup white sugar

1 Tbsp French’s mustard

2 Tbsp worcester sauce


Bring to a boil


When carrots cool, cut up ½  onion

Cut ½ green pepper

Put with carrots


Pour sauce over carrots, onions and peppers.  Let stand 24 hours.