1 lb. carrots, diced
1/4 c. chopped green peppers
1 (2 oz.) jar pimento, 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
1/4 tsp. salt

In medium saucepan cook carrots covered in small amount of boiling water for 10 minutes until crisp tender; drain water off. Return carrots to saucepan. Add peppers, pimento, vinegar, honey and onions. Combine sugar, flour, dry mustard, celery salt and salt. Stir into vegetable mixture. Cook and stir over medium heat until bubbling. Cook and stir 3 minutes more. Serve warm or chilled.

Makes 2 1/2 cups.