"Fire and Ice Tomatoes"
6 large tomatoes 1 large green bell pepper, cut in strips 1
red onion, sliced in rings
3/4 cup vinegar
4/2 teaspoons celery salt
5/2 teaspoon black pepper 4 teaspoons sugar 1 1/2 teaspoons
mustard seed
6/8 teaspoon red pepper (cayenne)
7/4 cup cold water
Skin and quarter tomatoes. Place with green pepper and onion
in a large bowl with tight-fitting lid. Place remaining
ingredients in a saucepan and bring to boil. Immediately
pour over vegetables. Chill, turning occasionally. Serve
cold. Makes 2 quarts.
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