|Carrots||2 Pound, sliced on the diagonal, cooked until just tender|
|Red bell pepper||1 Large, sliced|
|Green bell pepper||1 Large, sliced|
|Onion||1 Large, thinly sliced|
|White vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Dry mustard||1 Tablespoon|
|Tomato paste||2 Can (20 oz) (2 Small Cans)|
1. Place the carrots, peppers, and onion together in large bowl.
2. In a small saucepan, bring the white vinegar and sugar and to a boil. Add the vinegar and sugar mixture to the vegetables. Then add the vegetable oil, mustard, salt, pepper, and tomato paste.
3. Toss with the vegetables and let sit until cool. Place in the refrigerator. Marinate overnight in the refrigerator.