2 lbs carrots, sliced
1 onion, diced
1 tsp Worcestershire sauce
3/4 cup vinegar
Salt & pepper to taste
1 green pepper, diced
1/2 cup catsup
1/2 cup water
1/4 cup sugar
1 tsp prepared mustard
1/2 cup olive oil
Cook carrots and onion pieces in small amount of salted water until just tender - don't overcook. Drain and cool.
Combine remaining ingredients and add carrots. Let stand for 24 hours in refrigerator.
1 onion, diced
1 tsp Worcestershire sauce
3/4 cup vinegar
Salt & pepper to taste
1 green pepper, diced
1/2 cup catsup
1/2 cup water
1/4 cup sugar
1 tsp prepared mustard
1/2 cup olive oil
Cook carrots and onion pieces in small amount of salted water until just tender - don't overcook. Drain and cool.
Combine remaining ingredients and add carrots. Let stand for 24 hours in refrigerator.