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