Carrot and Celery Relish

 

4

to 5 medium carrots, coarsely shredded (2 1/2 cups)

4

medium stalks celery, sliced (2 cups)

1

small green bell pepper, chopped (1/2 cup)

2/3

cup sugar

1/2

cup white vinegar

2

teaspoons salt

1

teaspoon celery seed

2

teaspoons cornstarch

2

teaspoons cold water

• 1 Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
• 2 Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
• 3 Mix cornstarch and water; stir into vegetable mixture.
• 4 Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
• 5 Spoon relish into container. Cover and store in refrigerator up to 3 weeks.