4 med. carrots, cut into 3 inch pieces
1/2 c. bias-sliced celery
1 med. onion, chopped (1/2 c.)
1/2 c. chopped green pepper
1/2 c. white tarragon vinegar
1/4 c. dry white wine
2 tbsp. sugar
2 tbsp. salad oil
1 clove garlic, minced
1 tsp. mustard seed
1 tsp. coriander seed, crushed
1/4 tsp. salt
Dash pepper

In a saucepan cook carrots and celery, covered, in a small amount of boiling water for 5 minutes or until crisp-tender; drain. Cut carrots into thin sticks. In saucepan combine onion, green pepper, vinegar, wine, sugar, oil, garlic, mustard seed, coriander seed, salt and pepper. Bring to boiling.

Pour vinegar mixture over carrots and celery, tossing lightly to coat evenly. Cool. Cover and refrigerate at least several hours or as long as 2 weeks. Stir vegetable mixture occasionally to evenly distribute marinade. Drain before serving. Makes about 3 cups relish.