| | Directions | | Cook the sliced carrots 10 minutes and drain. Mix together 1/2 C. each of sliced onion, sliced bell pepper, and sliced celery. In a sauce pan, bring to boil 1 can tomato soup, 1/2 C. vinegar, 1/2 C. oil, and 1/2 C. sugar. Pour over the carrots and raw vegetables. Let set over night in refrigerator before serving. Will keep well for several days. |
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| Ingredients | | - |  | 1 pound carrots, sliced |
| - | | 1/2 cup onions, sliced |
| - | | 1/2 cup Bell Pepper, sliced |
| - | | 1/2 cup celery, sliced |
| - | | 1 jar Pimento (Small jar) |
| - | | 1 can tomato soup |
| - | | 1/2 cup vinegar |
| - | | 1/2 cup oil |
| - | | 1/2 cup sugar |
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