Scrape and slice carrots thinly.

Peel and chop onion.

Cut green pepper in half, remove seeds, and cut into thin slivers.

Combine tomato soup, sugar, vinegar, Worcestershire sauce, mustard, and salt in a large non-metal bowl.

Blend the ingredients well.

Pour the blended mixture over the vegetables in the bowl.

Cover the bowl and chill for several hours before serving.

Drain the pickled carrots before serving.

Serve as an appetizer or relish.