Carrot Relish

1 pound fresh carrots, peeled and diced (see Note)
1/4 cup chopped green bell pepper
1 (2-ounce) jar diced pimientos, drained
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon all-purpose honey
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon dry mustard
1/4 teaspoon celery salt

1. Cook carrots in boiling water to cover in a medium saucepan 8 to 10 minutes or until tender; drain
carrots, and return to saucepan.
2. Stir in bell pepper and remaining ingredients; bring to a boil over medium heat, stirring constantly.
Reduce heat, and simmer, stirring occasionally, 3 minutes. Serve warm or cold.