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2 pounds carrots, peeled and sliced into 1/4 -inch coins
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1/2 cup vegetable oil
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1 cup sugar
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1 large onion, diced
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1 large green pepper, diced
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1 can (5 1/2 ounces) tomato juice
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3/4 cup red wine vinegar
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1 tsp prepared mustard
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1 tsp Worcestershire sauce
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1 tsp salt
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1/4 tsp pepper
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