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.