1 lb. carrots, diced (about 2 3/4 c.)
1/4 c. chopped green pepper
1 (2 oz.) jar pimiento, drained & chopped
1/4 c. vinegar
3 tbsp. honey
2 tbsp. finely chopped onion
1/4 c. sugar
1 tbsp. all-purpose flour
1/4 tsp. dry mustard
1/4 tsp. celery salt
14 tsp. salt

In medium saucepan, cook carrots covered in small amount of water for 10 minutes, or until crisp-tender. Drain. Return carrots to saucepan. Add green peppers, pimiento, vinegar, honey and onion. Combine sugar, flour, dry mustard, celery salt and salt. Stir into vegetable mixture. Cook and stir over medium heat until bubbly. Cook and stir 3 minutes more. Remove from heat. Serve warm or chilled.

Makes 2 1/2 cups.