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Carrot and Celery Relish
4-5 medium carrots coarsely shredded
4 medium stalks celery sliced
1 small green bell pepper chopped
2/3 cup sugar
1/2 cup white vinegar
2 teaspoons salt
1 teaspoon celery seed
2 teaspoons cornstarch
2 teaspoons cold water
Mix all ingredients except cornstarch and water in 2-3 1/2 quart slow cooker. Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender. Mix the 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.
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