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Carrot Relish

Yield Makes 2 1/2 cups


  • 1 pound fresh carrots, diced
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons chopped onion
  • 1 (2-ounce) jar diced pimiento, drained
  • 1/4 cup sugar
  • 1/4 cup white vinegar
  • 1 tablespoon all-purpose flour
  • 3 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon celery salt

How to Make It

  1. Cook carrots in boiling water to cover in a medium saucepan 8 to 10 minutes or until tender; drain carrots, and return to saucepan.

  2. Stir in bell pepper and remaining ingredients; bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer, stirring occasionally, 3 minutes. Serve warm or cold.