2 pounds carrots, peeled and sliced
1 medium onion, chopped
1 green bell pepper, chopped
1 can condensed tomato soup
¾ cup white vinegar
¾ cup sugar
½ cup light oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1. Peel and chop the fresh carrots into ¼ inch slices. Place the carrots into a medium saucepan with about a cup of water and simmer for 12 minutes, or
until fork tender but not falling apart. Do not boil.
2. While the carrots are cooking, chop the onion and green pepper.
3. Into a large mixing bowl add the tomato soup, vinegar, sugar, oil, mustard, and Worcestershire sauce. Whisk until smooth. Add the chopped onions and
peppers and gently stir to combine.
4. Drain the cooked carrots and add to the large bowl of sauce. If you mixed in a plastic bowl, transfer everything to a glass or metal container and refrigerate
for at least 12 hours.