Combine first three ingredients in saucepan, and heat until sugar dissolves. Set aside. Boil carrots until tender crisp, about two to three minutes. Drain, then rinse with cool water. Layer carrots, green pepper, and onion in bowl. Pour cooled sauce over vegetable mixture. Refrigerate several hours or overnight. Stir once or twice. Presents well in a clear bowl. Serves eight.
1½ c. Sting Ray┬« Spicy Bloody Mary Mixer
¾ c. sugar
¾ c. cider vinegar
2 lbs. carrots, sliced ½-inch-thick
1 c. green pepper, thinly sliced
1 c. sweet onion, thinly sliced
Dash of Worcestershire sauce