2 lbs carrots
1 onion, medium-sized
1 green pepper, medium
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp worcestershire sauce
1 tsp mustard
1/2 tsp salt


Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.
Combine remaining ingredients, blend well, and pour over vegetables in a large nonmetal bowl. Cover and refrigerate several hours before serving.
Drain and serve as an appetizer or as a relish.