Categories: Vegetables, Pickles 
      Yield: 24 servings 
  
      2 lb Carrots                           3/4 c  Vinegar 
      1    Onion,medium-sized                  1 ts Worcestershire sauce 
      1    Green pepper,medium                 1 ts Mustard 
      1 cn Tomato soup                       1/2 ts Salt 
      1 c  Sugar                           
  
  1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in 
  half, remove seeds, and cut into thin slivers. 
  2. Combine remaining ingredients, blend well, and pour over vegetables in a 
  large nonmetal bowl. Cover and refrigerate several hours before serving. 
  3. Drain and serve as an appetizer or as a relish.