Pickled Carrots

• 2 lbs fresh baby carrots
• 1 green pepper, chopped
• 12 cup onion, chopped
• 1 (10 3/4 ounce) can tomato soup
• 12 cup vegetable oil
• 34 cup sugar
• 34 cup vinegar
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 12 teaspoon pepper

1. In saucepan, steam carrots until just crisp-tender, (about 5 minutes after boiling) Rinse with cold water to stop cooking, and drain.
2. Place carrots, green pepper, and onion in a large bowl.
3. In separate bowl combine all other ingredients.
4. Whisk or beat with mixer until smooth.
5. Add to vegetables and refrigerate.
6. This needs to be refrigerated for several hours or overnight for flavors to blend.

carrots, green pepper, onion, tomato soup, vegetable oil, sugar, vinegar, mustard, worcestershire sauce, pepper

Taken from www.food.com/recipe/pickled-carrots-20925 (may not work)