| | Directions | | Place carrots, onion slices, pepper strips, and peeled garlic in heavy bowl with lid. Bring to boil tomato soup, salad oil, vinegar, and sugar. Pour soup mixture while hot over vegetable in bowl. Seal container and let sit 24 hours before serving. |
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| Ingredients | | - |  | 4 cans sliced carrots, or one large bunch sliced and cooked |
| - | | 1 onion, sliced (medium) |
| - | | 1 bell pepper cut inch strips |
| - | | 1 clove garlic, pealed |
| - | | 1 can tomato soup |
| - | | 1/2 cup salad oil |
| - | | 2/3 cup vinegar |
| - | | 1/2 cup sugar |
| - | | Salt and pepper to taste |
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