Slice carrots into uniform pieces.

Cook carrots in salted water until crisp-tender.

Drain the cooked carrots thoroughly.

In a separate saucepan, combine sugar, white vinegar, dry mustard, tomato soup, and Worcestershire sauce.

Heat the mixture over medium heat, stirring until sugar is dissolved and the mixture is well blended and hot.

Pour the hot marinade over the cooked carrots.

Add diced onions and green pepper to the carrots and marinade.

Combine all ingredients well, ensuring the carrots are coated in the marinade.

Refrigerate the marinated carrots for at least 24 to 48 hours before serving.